November 25, 2009

Shrimp & Coconut Fried Rice

Shrimp/chemmeen is my favorite protein and I make it all the time. I always keep a packet of cleaned shrimp in my freezer. It cooks fast and easy and always tastes yum. Here's one of my favorite ways to make it. It is especially great when entertaining.

Basmati Rice - 2 cups
Medium sized shrimp - 1/2 kg (1 lb approx.)
(peeled & deveined)
Oil - 1/2 cup
Green chillies - 2 to 3
Onions, Chopped - 2
Grated Coconut - 1 cup
Bay Leaf - 1
Juice of ½ Lime
Shrimp stock** or water - 4 cups
For marinade:
Vinegar - 1 tbsp
Red chilli powder - 2 tsp
Turmeric Powder - 1/4 tsp
Ginger/garlic paste - 1 tbsp
Curry leaves - 1 sprig
Coconut oil - 2 tsp
Salt to taste

Wash the rice and soak it in water for 30 minutes. Wash and clean the shrimp. Mix into the marinade and set aside for 15min.
In a deep frying pan, heat the oil, put in green chillies and fry. Add the onions and bay leaf in oil and fry till brown. Add the shrimp and saute for a minute.***
Drain the rice well and add to the pan. Add grated coconut and fry lightly with the rice for a couple of minutes. Add warm shrimp stock or water. Add the lemon juice and salt in with the liquid.
Mix and close the lid. Simmer and cook till rice is just done. Sprinkle with finely chopped coriander leaves.

**Shrimp stock adds a ton of flavor to the rice and is definitely worth buying or taking some time to make. Just add the shrimp peel, 2 pods of garlic and 1 tsp of peppercorns to a stock pot. Add 6-7 cups of water. Bring to a boil and reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about half an hour more. Strain and use.

*** If you are worried about the shrimp getting overcooked, you can also saute it separately and add it later to the cooked rice.

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