Khichdi Recipe with Chilli Prawns - Great British Chefs

Ingredients

• 40g of fresh mint leaves, chopped
• 200g of coriander, chopped
• 3/4 lemon, juiced
• 3/4 tbsp of granulated sugar
• 4 tbsp of Greek yoghurt
• 1 tbsp of mayonnaise
• 1 garlic clove, chopped
• 1/2 tbsp of green chillies, finely chopped
• salt
• 1 red onion, chopped
• 1 tbsp of ginger, finely chopped
• 3 tbsp of Greek yoghurt, lightly whisked
• 2 tbsp of unsalted butter
• 600ml of vegetable stock, warmed
• 1 tbsp of cumin seeds
• 1 tbsp of green chillies, finely chopped and deseeded
• 1 tsp turmeric
• 1 tbsp of fresh coriander, chopped
• 1 tbsp of garlic, finely chopped
• 150g of basmati rice
• 1 tbsp of vegetable oil
• 8 prawns, shelled and de-veined with end of tail attached
• 2 eggs
• 1 tbsp of cornflour
• 1 tsp fresh coriander, chopped
• 1/2 tsp red chilli powder
• 2 tbsp of ice cold water
• vegetable oil