For a hearty lunch

Recipes: Oneza Tabish

BUTTER PRAWN CURRY
Ingredients
1 cup prawns (washed and deveined)
4tbsp butter
2 onions- ground to paste
1tbsp ginger garlic paste
4tbsp of tomato puree
1/2 cup cream
1/2tsp garam masala powder
1/2tsp red chilli powder
1/4tsp turmeric powder
1tsp coriander powder
Salt and pepper to taste
Preparation
Melt butter in a wok and add the onion paste.
Saute till golden brown and add ginger-garlic paste.
Season with coriander powder, red chilli powder, turmeric powder, garam masala , salt and pepper.
Pour in the tomato puree, mix well and cook for 2-3 minutes.
Add 1 cup of water and bring to a roaring boil.
Add the prawns and cook for another 7 minutes till the prawns are cooked through
and the curry has thickened.
Reduce the heat, add the cream and stir well for 2 minutes. Switch off the flame and serve hot with rice.

SZECHUAN CHICKEN FRIED RICE
Ingredients

2tbsp vegetable oil
1tsp minced garlic
2tbsp finely chopped spring onion whites
1cup boiled and shredded chicken
1/2 cup diced vegetables (corn, mushroom and bell peppers)
3 cups leftover rice
3tbsp szechuan sauce
1tbsp soy sauce
Salt and pepper to taste

Preparation
Heat a wok or frying pan, add oil, garlic and spring onion whites to it.
Cook for about 30 seconds and add the vegetables and chicken.
Stir fry chicken and the vegetables on high heat for two to three minutes and add szechuan sauce, soy sauce, salt and pepper.
Mix well, and add the rice.
Toss the rice to coat with the sauce, and stir around for another two minutes.
Switch off the flame, and serve hot topped with spring onion greens.