Seafood medley

All my favourites in one wok! Prawns, fish with peas and spinach. A healthy dish served with two options of prawns or fish, peas or spinach, best served with a bowl of steaming rice.

Ingredients

  • Prawns and peas: 500 grams prawns; 1 cup peas; ¼ cup oil; 1 cup puréed tomatoes; 2 tbsp curry leaves; 2 tbsp. chopped garlic; ½ cup chopped onions; 1 cup tomato cubes; 1 tsp. chilli flakes; ½ tsp coarsely ground pepper; 1 tbsp Worcestershire sauce

  • Salt to taste

  • Fish and spinach: 500 grams fish cubes; 2 cups chopped spinach

Preparation

  1. Heat the wok with oil and sauté the curry leaves, garlic, and onions till translucent. Add the tomato purée to the wok and cook till the tomato mixture turns colour and separates from the oil. Add the spices, prawns, tomato cubes and peas, and cook till the prawns turn pink.

  2. Serve this tasty prawn and pea dish accompanied with a bowl of white rice or a chunk of crispy, fresh bread.

Fish and spinach: Substitute fish cubes for the prawn and chopped spinach for the peas and cook in the same way as the recipe above.

Mago sikarni with sago pudding

The reader must have concluded by now that sikarni is one of my favourite desserts. Adding mangoes to the spiced yoghurt and coupling it with sag pudding is an interesting cold and hot combination. You can use honey or jaggery instead of sugar for a healthier option.

Advertisement

Ingredients

  • 2 mangoes/1 cup mango pulp

  • ½ cup sago

  • 2 cups milk

  • 2 tbsp ghee/butter

  • 4 tbsp sugar/honey/jaggery

  • 2 cups sikarni

Preparation

  1. Soak the sago in 2 cups of water overnight, or for 4 hours.

  2. Drain and keep aside. Cut and skin the mango, take out the flesh and blend to a smooth pulp.

  3. Add the mango pulp to two cups of sikarni and blend well.

  4. Now heat the butter and cook the sago in it for a minute, add the milk and pressure cook for two whistles. Once the sago is cooked, add the sugar/honey/jaggery.

  5. Mix well and spoon the cold mango sikarni into half a bowl and the hot sago pudding on the other side.

  6. Garnish with chopped nuts and pieces of chopped mangoes.

Excerpted with permission from Memories on a Platter: My Fusion Cookbook, Rohini Rana, Penguin India.