In the same oil, fry chilli powder. Take off the fire and mix the boiled rice in.
Serve in a dish surrounded with chilli powder, dried prawn powder, fried onions and garlic, sliced raw onions tamarind water and shredded salt fish.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.