Aromatic Indian Shrimp Pilaf Recipe
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Category
Main Dish
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Cusine
Indian
What do you need?
How to make?
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
Combine shrimp, turmeric, and lime juice in a bowl and toss to combine. Cover and refrigerate until ready to use. Combine coconut, chilies, cilantro, garlic, ginger, and 2 tablespoons water in a blender and blend on high speed until smooth, about 1 minute. Set aside. Heat oil over medium-high heat in a heavy-bottomed saucepan until shimmering. Add the cloves, cinnamon, cardamom, bay leaves and star anise. Cook, stirring, until fragrant, about 1 minute. Add the onions and cook, stirring, until softened and just beginning to brown, about 3 minutes. Add the marinated shrimp and cook, stirring, until fragrant, about 1 minute. Add the ground spice paste and mix through with the shrimp and onion mixture. Stir vigorously until well blended and oil starts separating from the mixture-about 2 minutes. Add rice. Stir gently until the spice mixture coats the grains well. Add 3 cups hot water, 1 cup coconut water, and a teaspoon of salt. Cover and bring to a boil over high heat. Reduce heat to medium-low, remove lid, and let cook without stirring until rice is cooked and water has dried up, about 15 minutes. Serve immediately with papadums and raita.
