SHRIMPS WITH RICE:
INGREDIENTS: ( serves 4-5 )
2 cups basmati rice
2-3 tbsp corn oil
1 large onion, sliced
3-4 cloves garlic, minced
1 tbsp fresh ginger, minced
1-2 medium green chillies, sliced
500 g shrimp, peeled, divined
2 tsp salt
1/4 black pepper
1 tsp coriander, ground
1 tbsp curry powder
1 tsp cardamom
1/2 tsp crushed chilies
1/2 tsp paprika
1/2 turmeric
1 large tomato, peeled, chopped
1/2 cup chopped parsley
3 cups water
METHOD:
INGREDIENTS: ( serves 4-5 )
2 cups basmati rice
2-3 tbsp corn oil
1 large onion, sliced
3-4 cloves garlic, minced
1 tbsp fresh ginger, minced
1-2 medium green chillies, sliced
500 g shrimp, peeled, divined
2 tsp salt
1/4 black pepper
1 tsp coriander, ground
1 tbsp curry powder
1 tsp cardamom
1/2 tsp crushed chilies
1/2 tsp paprika
1/2 turmeric
1 large tomato, peeled, chopped
1/2 cup chopped parsley
3 cups water
METHOD:
- Rinse rice, cover with warm water, and add one tbsp salt. Soak for 15 minutes.
- Heat oil in pot over medium heat. Add sliced onions and saute until golden. Stir in garlic, ginger and green chillies, Cook until garlic is soft.
- Stir in shrimp and cook for 10 minutes over medium heat.
- Add salt, pepper, coriander, curry powder, cardamom, chillies, paprika, and turmeric. Stir well. Add tomatoes and parsley and mix to combine.
- Strain rice and add to the pan. Add water. Increase heat and bring to a boil. Cover, reduce heat and simmer for 25- 30 minutes. Until all the water is absorbed and rice is cooked. Serve hot.
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