Savoury Indian Vermicelli with Prawns and Mixed Vegetables
Namkeen Sevian Jhinga Machli aur Sabji ke Saath
This is a seafood version of this popular Northern Indian dish, which is a full meal in itself or can be served as part of an Indian meal or buffet.
Serves 4-6
Ingredients
- 1-1.5 cups Indian vermicelli or senvian, or Italian vermicelli that are in 1-2 inch pieces
- 1 medium onion, peeled and sliced
- 1-2 green chillies, chopped or 1-2 dry red chillies according to taste
- 1/2 inch piece of ginger, finely shredded
- 1/2cup frozen or fresh mixed vegetables (carrots, peas, beans, corn kernels)
- Salt to taste (approximately 1tsp)
- Red chillies to taste or 1/2 tsp (optional
- 3 cups hot water
- 1/2 cup peeled prawns (can be raw or precooked)
- For tempering:
- 1 tbsp. cooking oil
- 1 tsp. mustard seeds (rai)
- 6-7 curry leaves (not bay leaves)
- Alternative tempering:
- 1 tbsp. cooking oil
- 1 tsp. carom or ajwain seeds
- A pinch of asafoetida or hing
Instructions
- Heat oil in a wok and fry vermicelli until nicely browned. Try to do this on medium heat, even if this takes a little while longer. Burnt vermicelli taste bitter! Keep aside.
- Boil water.
- Heat oil in the frying pan or Karahi.
- Add mustard seed and cover until spluttering finishes, otherwise seeds will go every where!
- Add ginger, green chillies, curry leaves and fry for 10-15 seconds
- Add onions and fry until light-medium brown.
- Add other vegetables and prawns and fry for another 5 minutes or so.
- Add vermicelli and fry to mix well, about 5 minutes.
- Add water (boiled water is better but not essential), salt and red chilli powder. Bring to boil.
- Simmer until nearly all water is absorbed and vermicelli look shiny. Turn heat off.
- Serve with Mango Hot Pickle, Gupta Family Style, or some other pickle. Mango Pickle with Asafoetida - Hot! goes really well with it.