Spicy Kashmiri Grill Prawns On A Bed Of Cumin Savoury Rice recipe by Fatima Mahomed

Ingredients

• 24 large frozen prawns, defrosted deveined and butterflied.
• 1 teaspoon fine salt
• 1 teaspoon grated fresh rooted ginger
• 2 teaspoons garlic and red chilli paste
• 1 tablespoon clear honey
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 2 tablespoons Kashmiri Red chilli powder
• 1 teaspoon ground cumin/jeera
• Pinch fresh ground Methi (Fenugreek) powder
• 1 teaspoon ground coriander
• 1 tablespoon tomotoe sauce
• 1 tablespoon jalapeno sauce
• 1 tablespoon Dania sauce
• 1 teaspoon Tabasco sauce
• 1 teaspoon siracha sauce
• 1 tablespoon vegetable oil
• 3 wheels of garlic butter
• Few sprigs spring onions chopped to garnish
• 1 tablespoon finely chopped fresh coriander
• Pinch black pepper powder
• Lemon wedges
• 1 cup plain or basmati rice
• 1 cup water add more if required.
• Salt to taste
• ¼ teaspoon turmeric powder
• ¼ cup mix frozen veg cubed
• 1 red onion.
• Pinch crushed cumin
• 1 tablespoon