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Rice and Marinated Shrimp cooked together for a delicious one pot meal
Ingredients
- 1lb/450g large shrimp shelled and deveined
- 2 cups basmati rice or long grain white rice
Marinade
- 2 green chillies to taste
- 1.5 inch ginger peeled and cut into chunks
- 5 cloves garlic peeled
- 1/2 medium yellow onion cut into 1 inch chunks
- 1 cup cilantro leaves and tender stems
- 2 tsp ground coriander
- 1/2 tsp coarse salt
Cooking
- 2 tbsp oil
- 2 tbsp ghee
- 10 whole cashews split
- 1 inch cinnamon stick
- 5 cardamom pods
- 5 cloves
- 5 black peppercorns
- 1 medium yellow onion diced
- 1/4 tsp red hot chili powder to taste
- 1/2 tsp ground turmeric
- 1/2 tsp coarse salt to taste
Side
- Lemon wedges
- Sliced red onion
Instructions
- Wash rice, drain and soak in water while preparing other ingredients.
- To a small blender, add garlic, ginger, 1/2 medium onion and chillies. Pulse a few times. Add cilantro, coriander, salt, and water as necessary to blend into a smooth, thick paste. Mix paste with shrimp and marinate for 15 minutes.
- To a large wide pan, add oil and ghee. When hot, add cashews, cinnamon, cloves, cardamom and peppercorns. Sauté for a minute until cashews start to get a little color on them. Add diced onion and sauté until golden. Add shrimp and mix. Make space in the middle of the pan, add chili powder, turmeric and mix for a few seconds. Mix with shrimp for a few seconds. Add drained rice, 1/2 tsp salt and 3 cups of water. Mix well, cover and bring to a boil. Stir, cover, lower heat and simmer for 15 minutes until rice is tender.
- Serve with lemon wedges and sliced red onion. Fresh lemon squeezed on the rice makes the dish even tastier. Adjust amount of chillies and chili powder according to your taste.
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