Thursday, April 19, 2012

Malvani/Konkani Shrimp Masala Rice

2 lbs shrimp
1.5 cups basmati rice
Little less than 3 cups of water
1/2 a giant red onion - julienned
A third or half a can of tomato puree
1 chicken bouillon cube
Oil + ghee for cooking
Salt to taste

Garam Masala: Black elaichi (cardamom), Bay leaf, dalchini (cinnamon), star anise, mace, laung (cloves), whole pepper corns.

Green paste ingredients:
Grind together ginger, garlic, jeera seeds, green chillies, dried red chillies, few pudina (mint) leaves and lots of dhania (cilantro) leaves, 1/2 cup grated coconut  

1. Shell the shrimp and clean by deveining it. Toss the shrimp in some salt and keep aside.
2. Soak the basmati rice in some water for about 20-30 mins. Discard the water.
3. Heat the water for the rice separately.
4. Grind together the ingredients for the green paste. You might have to use little water in the grinding process.
5. Heat some oil + ghee in a pan which has a lid.
6. Add all the garam masala to it.
7. Add the julienned onions and cook till the onions are golden brown.
8. Add the green paste and cook till the ginger-garlic's raw smell is gone. 
9. Now add the tomato puree and cook till the oil comes off from the side.
10. Now add the shrimp and saute for 2 mins.
11. Add the chicken bouillon cube, hot water and rice. Taste the water to see if you still need salt. Cover and cook till rice is cooked. 
12. Switch off the heat and sqeeze some lemon into the rice. Serve with julienned onions tossed in salt and lemon juice. 

1. Do not use the frozen shelled or cooked shrimp for this recipe. I usually buy my shrimp from Pacific Ocean Marketplace...even Sunflower Market or Whole foods will do.
2. Try not to go overboard with the mint, the predominant flavor of this dish is of cilantro.
3. Do not overcook the shrimp or else it will turn rubbery
4. I use 1 tablespoon of Knorr Chicken Flavor Bouillon instead of cube.
5. The rice cooks pretty fast in about 12-15 mins

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