Ever so often a good pick-me-upper is much needed. Be it by means of food or a drink, it sure can chase the blues away! Take for instance today, the weather being gloomy and rainy can surely put a damper on spirits, but finish the day off with this dish and you might just see a cloud or that silver lining, or who knows the sun might just pop out for a bit! This dish is spicy and warms you right up to your soul, doesn’t take too long to make either. Have it with a side of raita and you know you’ve begun your evening on just the right note!
This is a wonderful addition to a dinner menu as well, as it can be made ahead and left to warm in the oven.
Prep time: 20 min | Cooking time: 30 min | Serves: 4
- 2 1/2 cups basmati rice, cooked al dente (not completely, cut the cook time by 2 minutes if cooking over a fire. If using a rice cooker, just cook up a batch as you normally would)
- 1 pound shrimp/prawns, peeled and de veined
- 2 large onions, thinly sliced
- 4 large cloves of garlic, minced
- 1 cup of cilantro/coriander, finely chopped – stems and leaves separated.
- 2 medium tomato, finely chopped about 3/4 cup
- 1 Tbsp ground cumin
- 1 Tbsp chilli powder
- 1/2 tsp turmeric
- 1/2 tsp ground black pepper
- 1 Tbsp garam masala
- 2 Tbsp yogurt
- 1 tsp oil
- 3 sticks cinnamon – 1″ pieces
- 6 cloves
- 1/2 cup water
In a medium skillet bring the oil to temperature on medium high heat. Add the cinnamon and cloves and let sizzle for 10 seconds before adding in the onions. Cook the onions till lightly caramelized about 8 – 10 minutes, making sure to stir often.
Add the garlic and the powdered spices and stir to coat the onions well and cook the spices for a couple of minutes.
Add the tomatoes and the cilantro/coriander stems, stir to combine and add the water. Cover and cook for another 8 minutes until the mixture takes on the consistency of a paste.
Add the yogurt, mix well and add the shrimp. Cook covered for 5 minutes, just until the shrimp is tender. Over cooking will leave you with very rubbery shrimp. Season with salt to taste, 1/2 tsp (use less if you salt the water when cooking the rice)
Add the rest of the cilantro/coriander, mix well and add in the cooked rice and gently stir it in to coat with the gravy, making sure not to break up the rice. Cover and cook for another 2 minutes, to heat through.
Serve with a garnish of coriander. Enjoy!