Cooking Instructions
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Step 1
Soak the
Basmati Rice (2 cups)
in water for half an hour.
Step 2
Meanwhile, in a blender jar place
Green Chili Pepper (3)
,
Tomato (1)
,
Onion (1)
,
Curry Leaves (2)
,
Thick Yogurt (1 Tbsp)
,
Ground Turmeric (3/4 tsp)
,
Ground Coriander (1 Tbsp)
, and some
Salt (to taste)
. Blend to a fine paste.
Step 3
In a deep pan, heat up
Coconut Oil (1 Tbsp)
until melted, then add
Mustard Seeds (1/4 tsp)
,
Green Chili Pepper (2)
,
Curry Leaf (1)
,
King Prawns (1.1 lb)
and
Asafoetida (3/4 tsp)
.
Step 4
Add in the blended paste and stir to combine. Mix and cook on low heat for 3 minutes.
Step 5
Add some more
Salt (to taste)
and turn up the heat to bring sauce to a rolling simmer, stirring constantly.
Step 6
Drain the soaked rice and add to the pan. Mix gently to combine without breaking the rice, then add a bit of water until the rice is just covered. You want the total amount of liquid to be just around double the rice but no more.
Step 7
Cover with lid and lower heat to medium-low. Cook for 15 minutes.
Step 8
After 15 minutes, remove lid and fluff gently. Taste and adjust seasonings, then remove from heat. Keep the lid on until ready to serve.
Step 9
Serve by spooning the rice onto a plate and topping with the shrimp and peppers. Enjoy!
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