A South Indian specialty that is rich in ingredients.It is characterized by its spicy and smooth flavor.
Ingredients
- Basmati rice (Indian long grain rice) or regular rice 2 glasses
- shrimp 200g
- salt, pepper a little of each
- coriander 1 branch
curry marinade
- onion 1/4 piece
- ginger 1 piece
- garlic 1 piece
- Boiled tomatoes 1/4 cup
- plain yogurt 2 tablespoons
- curry powder 1 1/2 tablespoons
- oil 1 tablespoon
cooking soup
- saffron 1/2 teaspoon
- salt 1 1/2 tsp
- water 1 1/2 cups
Spice oil
- garam masala 1 teaspoon
- cinnamon
- bay leaf 1 sheet
- cumin seeds 1/2 teaspoon
- chili pepper
- oil 2 tablespoons
Instructions
- After washing the basmati rice, soak it in water for 15 minutes. Add a little salt, boil for 3 minutes in enough water to cover the rice, and drain in a colander.
- Shell and devein the shrimp and sprinkle with a little salt and pepper. Finely chop the onion, ginger, and garlic and mix with the other curry marinade ingredients.
- Mix shrimp and curry marinade from step 2.
- Add the cooking liquid from steps 1 and 3 to a frying pan and simmer over medium heat until it comes to a boil. Bring to a boil, then cover and simmer over low heat for about 15 minutes.
- While step 4 is cooking, add the spice oil ingredients to another frying pan, heat over low heat until fragrant, and steam over step 4 for 5 minutes.
- Mix step 5, place in a bowl, and add coriander.
