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Curried shrimp served over Cilantro lime rice.

10 Mar

Curried shrimp over cilantro lime rice

Today was a crazy day at work. And by crazy, I mean crazy good. One of those days where time flies by so quickly that by the time you come up for air, it is already time to go home. Sigh! I love such days.
So it was only appropriate that I made something I love so very much. Actually, two things I love so very much. Cilantro Lime rice and curried shrimp. I have always had them separately but tonight just seemed like a night where I could handle the two together. Would it be too much of a good thing? Hmmm…I would never know till I tried! With that thought in mind, I set about making tonight’s dinner.

Cilantro Lime rice:
3 cups basmati rice unwashed
juice of 2 limes
Salt to taste
1.5 tbsp butter
1.5 tbsp olive oil
*You can just use 3 tbsp butter as well
1/2 cup finely chopped cilantro leaves
6 cups boiling water (I use Zafrani basmati rice from Costco and that needs 1:2 ratio of rice to water)

In a large pan (I use non stick while cooking rice), on a medium flame, melt the butter and then add the oil. Do not let oil and butter mixture get too hot.
Turn the flame down to low. Add the unwashed rice and stir to mix the rice in the oil and butter mixture. Stir for a minute or two. Make sure that the rice does not get burned. We need the rice to be white when complete.
Add the lime juice. Mix.
Add the boiling water to the rice. Mix.
Add salt to taste. Mix. (At this point while the rice is cooking, you can start making the shrimp curry)
Cook the rice until done. I always cook my rice on a low flame, covered, with just enough of a vent to let steam escape.
Fluff with a fork.
Add chopped cilantro. Mix
Fluff with a fork.
Cilantro lime rice is now ready to be served.

Curried shrimp:
1.5 cups onion coarsely chopped
1.5 tsp ginger-garlic paste
1 tsp cumin seeds
.5 tsp turmeric powder
1.5 tsp red chili powder
1 tsp garam masala powder
1 cup coarsely chopped tomato
Juice of 1/2 a lime (totally optional. I just felt it would tie well with the rice.)
2 tbsp cilantro
1/4 cup milk
1.5 tbsp olive oil
Shrimp (I used about 18.)
Salt to taste

In a pan, heat the olive oil. Do not let the oil get too hot.
Add the onion. Fry for about 5 mins or till it is slightly caramelized.
Add the ginger-garlic paste, cumin seeds, turmeric, red chili powder and garam masala powder. Cook for 1/2 a minute
Add the chopped tomato and cilantro. Cook till the tomato is a little more than 1/2 way cooked
Add the lime juice. Cook this mixture for a minute more.
Let it cool down a bit.
Transfer to a blender and grind the mixture to a fine paste by adding the milk. Paste should not be too thin. This will be the base of the curry.
Add the curry mix back to the pan and let it cook for about 12-15 minutes on a medium flame till the curry mix is mostly cooked. You know the curry is cooked when an oil film forms on top of the curry mix.
Add salt to taste
Add the shrimp and cook for a few minutes more. Make sure the shrimp is not over cooked. Once the shrimp turns pink, turn off the flame.

Plate the rice and top it with the curry. Dinner is now served.

The verdict: There is no such thing as too much of a good thing. This combination rocked! It will definitely be making it to our dinner table again.

Do let me know what you think of it should you make it.

Good night.

Radhika.

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Posted by on March 10, 2011 in Dinner

 

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