Rubiyaan Mali has its roots in Persian cuisine in which Rubiyaan means prawns and Mali means frying. This frying technique is the traditional style of cooking in Iran. The dish carries influences from Azerbaijani and Turkish cuisine.
Rubiyaan Mal’i (To be served with Mustard Dip)
Ingredients
(A-Grade) Prawns - 6
Mustard paste – 1 tbs
Garlic paste - 1 tbs
Lemon juice - 1tbs
Egg - 1
Salt - to taste
White pepper - to taste
Refined flour - 50 gms
Semolina - 100 gms
Refined oil - to fry
Method
Wash prawns in salted water. Dry it with hand towel. Marinate prawns with lemon juice, mustard paste, garlic paste, salt and pepper at least for 2 hours. Beat egg with little water. Dust the prawns with refined flour and dip it in egg batter. After that put the prawns in semolina for coating and deep fry it. Serve with Mustard dip.
Mustard Dip
Ingredients
Half cup light mayonnaise
Spicy brown mustard paste – one fourth cup
Salt – to taste
Ground pepper – to season
Method
In a small bowl, stir together mayonnaise, mustard. Season with salt and pepper.
Bharat Sharma, Executive Chef at Sufiaana by Cherish, Rajouri Garden. He has a unique understanding of both ancient and new Indian cuisines, which he skilfully employs to create a mélange of delicacies. He has more than 12 years of experience in F&B Operations. In the past, he has worked with Hotel Centaur.
