½ cup rice flour

½ tsp turmeric

Pinch of salt

300g deveined prawns

300g cube chicken breast

3 tbs olive oil

1tsp cumin seeds

2 onions sliced thinly

2 green chillies, halved length wise

1 tbs garlic ginger paste

3 cups pureed tomato

½ tsp red chilli powder

½ tsp garam masala

½ tsp ground cumin

¼ cup heavy cream

¼ cup fresh chopped cilantro/coriander



Mix rice flour, turmeric and salt together in a bowl.  Add the prawns and turn in the flour mix to evenly coat. Repeat with cubed chicken pieces.

Heat 3 tablespoons of oil in a large pan over medium heat, fry cumin seeds in oil until they splutter. Add onions, green chillies and garlic ginger paste, cook until browned, about 5 minutes. Stir in the pureed tomato, chilli powder, garam masala, cumin and chicken into the mixture.  Season with salt and continue cooking until the sauce thickens and oil is released, 10-15 minutes. Pour cream into pan and stir, lie the prawns into the mixture and continue cooking until prawns are cooked through, about 3-5 minutes. Garnish with freshly chopped cilantro/coriander and serve with basmati rice or fresh bread.

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