Aromatic Indian Shrimp Pilaf

Ingredients

• 1 1/2 cups medium shrimp
• 2 teaspoons turmeric powder
• 1 tablespoon juice from 1 lime
• 2 tablespoons fresh coconut flesh
• 3 serrano chilies split lenghtwise
• 2 tablespoons chopped fresh cilantro leaves and tender stems
• 1 medium clove garlic, cut into thin slivers
• 1/2 inch piece of ginger, grated
• 2 tablespoons plus 3 cups water, divided
• 3 tablespoons canola oil
• 4 whole cloves
• 2 inch piece cinnamon
• 3 green cardamom pods
• 4 bay leaves
• 2 whole star anise cloves
• 1 cup finely chopped onion
• 2 cups Basmati rice, rinsed and drained
• 1 cup coconut milk

Directions

1. In a bowl, stir together the shrimp, turmeric, and lime juice until the shrimp is evenly coated. Cover the bowl and chill it until you need it.
2. Add the coconut, chilies, cilantro, garlic, ginger, and 2 tablespoons water to a blender. Blend on high until the mixture is smooth, about 1 minute, then put it aside.
3. Warm the oil in a heavy-bottomed saucepan over medium-high heat until it looks glossy and hot. Add the cloves, cinnamon, cardamom, bay leaves, and star anise, and stir until the spices smell toasted and fragrant, about 1 minute.
4. Stir in the onions and cook until they soften and just start to take on color, about 3 minutes. Add the marinated shrimp and cook, stirring, until the mixture smells fragrant, about 1 minute.
5. Spoon in the blended spice paste and fold it through the shrimp and onions. Stir briskly until everything is thoroughly combined and the oil begins to separate from the mixture, about 2 minutes.
6. Add the rice and stir carefully so the grains are coated with the spice mixture. Pour in 3 cups hot water, 1 cup coconut water, and a teaspoon of salt. Cover the pan and bring it to a boil over high heat.
7. Turn the heat down to medium-low, uncover the pan, and cook without stirring until the rice is tender and the liquid has been absorbed, about 15 minutes. Serve immediately with papadums and raita.