Prawns shelled 800 gms. Butter 60 gms. Onion large chopped 2 nos. Garlic chopped 2 flakes Ginger finely chopped 2" piece Cucumber large 1 no. Spinach leaves small 9 leaves Fennel ground 1 tsp. Dill chopped 1 tsp. Soured cream 275 gms. Chicken stock(fresh or from cubes) 2 tbsp. Pepper to taste Salt to taste

1.Peel, deseed and chop the cucumber into thin 1" strips. 2.Melt the butter, add the onions, garlic and ginger. Cook for 7-10 mins till it is golden in colour. 3.Add the prawn and stirfry for 3-4 mins, then add the cucumber strips and cook for further 4-5min. 4.Add the spinach leaves, fennel and finely chopped dill. Stirfry for 2 mins and then pour in the sour cream and chicken stock. Bring it to boil gently and simmer for 20-25 mins, stirring frequently till sauce is thick. 5.Serve garnished with lemon slices.