Lunch Box Recipe for Lawyers | Fish Curry | Prawn Biriyani | Fish Fry | Rasam | Curd Raita | Jeni's Kitchen

Step 1: Prepare Fish Curry Base

Heat oil in a pan. Add mustard seeds, fenugreek seeds, and cumin seeds. Once they splutter, add chopped onions and sauté until translucent. Add pureed tomatoes and tamarind pulp. Mix well. Add turmeric powder, chili powder, green chilies, curry leaves, crushed garlic, pepper, cumin, and asafoetida. Add salt to taste. Pour in water and bring to a boil. Add coconut milk and raw mango pieces. Let it simmer.

Step 2: Prepare Prawn Biryani Base

Heat oil in a large pot. Add chopped onions and sauté until golden brown. Add salt. Add ginger-garlic paste and sauté until the raw smell disappears. Add chopped tomatoes, green chilies, turmeric powder, chili powder, mint leaves, and coriander leaves. Mix well. Add curd and prawns. Cook for 5-7 minutes until prawns are partially cooked.

Step 3: Cook Prawn Biryani

Add pre-soaked and drained basmati rice to the prawn mixture in the pot. Add water (ratio 1:1.5 for rice to water). Add salt to taste and ghee. Bring to a boil, then cover and cook on low heat for 15-20 minutes until rice is cooked and water is absorbed. Place boiled eggs on top and put it on dum for 10-15 minutes.

Step 4: Cook Fish Curry

Once the curry base is simmering, gently add the Vaval fish pieces. Cook for 8-10 minutes until the fish is cooked through and the gravy thickens. Do not overcook the fish.

Step 5: Prepare Fish Fry

Marinate Vaval fish pieces with turmeric powder, chili powder, and salt. Heat oil in a frying pan. Fry the marinated fish pieces until golden brown and crispy on both sides.

Step 6: Prepare Rasam

Heat oil in a small pot. Add mustard seeds, fenugreek seeds, dried red chilies, and curry leaves for tempering. Add tamarind pulp, pureed tomatoes, crushed garlic, cumin, and pepper. Add turmeric powder and salt. Bring to a boil. Add green chilies and coriander leaves for garnish. Simmer for a few minutes.

Step 7: Prepare Curd Raita

In a bowl, combine curd, finely chopped onions, chopped cucumber, and coriander leaves. Add salt to taste and mix well.

Step 8: Pack the Lunchbox

Pack hot rice, fish curry, prawn biryani, fish fry, rasam, and curd raita into separate compartments of a lunchbox. Ensure all items are securely sealed.

Step 9: Serve the Meal

Serve the packed lunch to the lawyers, ensuring each person receives a portion of rice, fish curry, biryani, fish fry, rasam, and raita.

• Use fresh ingredients for the best flavor, especially for coconut and fish.

• Grind tomatoes for fish curry to achieve a smoother and richer gravy.

• Homemade chili powder without artificial additives enhances the taste and texture of the dishes.

• Store fresh herbs like coriander, mint, and curry leaves in airtight containers to keep them fresh longer.

• For biryani, sauté onions until golden brown to develop a deep flavor base.

• Adding curd to biryani helps tenderize the prawns and adds a creamy texture.

• For rasam, ensure the tamarind pulp is well-mixed with spices for a balanced tangy and spicy flavor.

• For fish fry, marinate the fish pieces thoroughly with spices and salt before frying.

• Any preferred type of fish can be used for the curry and fry.

• Adjust the spice levels (chili powder, green chilies, pepper) according to personal preference.

• Other vegetables can be added to the biryani for more flavor and nutrition.