Prawn Akhni

The best description for “akhni” I can provide is that it is like a breyani without the lentils. Just like breyani, it cooks in the oven for a bit and is served with raita.

After my first attempt at making prawns, I decided to make a seafood paella. I chose my prawns and while it was being cleaned, dashed off to buy seafood marina mix. Unfortunately it was temporarily out of stock after I chose my prawns so I had to make something. I decided on my mom’s recipe since it always came out so good and I hadn’t had it in a while. I suggest switching your oven on to 180ºC halfway through cooking.

Prawn Akhni

Prawn Akhni

Marinate prawns in the following and leave in the fridge for about an hour (I used about 25 black tiger):

2T chilli powder
1T dhania & jeera powder
1T mozambique peri peri rub
lemon juice to make a paste
garlic
salt to taste

For curry:

onion
2 tomatoes
potato
sour milk
butter

Add butter and a little oil into your pot. Add sliced onion and braise for about 5 mins. Add garlic. Add prawns from fridge and cook for about 6-8 minutes – until pink. Add some sour millk – I dont remember the exact quantity – I think 3 tablespoons. Add liquidized tomato and cook till it blends in. For the potatoes I bought the one in Woolworths – its peeled, small, round and in a bag. After cooking it in the microwave, I added in to the above curry.

Rice:
Boil about 2.5 cups basmati rice and add a little tumeric powder (half a teaspoon) and salt. Cook the rice until almost done.

Mix the curry and rice together and put in into a dish that is oven proof. Cover with foil and put into oven. After 10 mins, drop the temperature to 120ºC and leave for 20mins. By doing this, the flavour mixes with the rice.
My favourite part was removing the foil after it was done. The smell was just divine! I called my mom to tell her how good it came out.

Raita

Raita

Raita:

1 bunch corriander
sour milk
mint
salt
green chilli for a kick
cucumber

Liquidise sour milk, chopped corriander, mint, sliced chilli and salt. Remove from blender and add cucumber. (I halve it, so its not too big).

Ready to eat.

Peri Peri Prawns

Looking at spicy_kicks Moroccan fish stew, I decided to make some prawns yesterday. She gave me a recipe which I modified to add paprika and peri-peri rub. I also substituted mayo for salad cream because I hate mayo. I eliminated tomato paste and chucked in a little more chilli sauce.

Peri Peri Prawns

Peri Peri Prawns

Marinade:

1T salad cream
1T chilli sauce
1T Mozambican style peri-peri rub
1t chilli powder
1t paprika
1t crushed garlic
black pepper
salt to taste

Rub into prawns and leave to marinate for about 1 hour in the fridge.

Fry with garlic butter. Serve with garlic rolls.