Spiced Shrimp and Basmati Rice
Ingredients
- 1 kg fresh medium shrimp
- 1 tablespoon turmeric
- 1 large onion, quartered
- 1 cinnamon stick
- 10 whole cardamom pods
- 1 lemon, sliced
- 3 large chopped onions
- 1/2 cup corn oil
- 1 tablespoon chopped ginger
- 10 cloves crushed garlic
- 2 chopped green bell peppers
- 2 chopped red bell peppers
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 tablespoon mixed spice
- 1 tablespoon ground cardamom
- 1 tablespoon coriander
- 1 teaspoon crushed hot pepper
- 1 tablespoon salt
Rice components
- 6 cups basmati rice
- 1/2 cup corn oil
- 4 tablespoons butter
- 3 large coarsely chopped onions
- 10 whole cardamom pods
- 2 cinnamon sticks
- 2 dried limes
- 10 dried peppers
- 2 bay leaves
- 1 tablespoon whole cloves
- 1 tablespoon whole black pepper
- 2 tablespoons chopped ginger
- 10 cloves crushed garlic
- 3 tablespoons tomato paste
- 2 large tomatoes, cut into large cubes
- 2 tablespoons salt
- 1/2 cup caramelized onions
- 1 tablespoon ground cardamom
- 3 cups chopped fresh coriander
- 3 cups chopped dill
Preparation
In a pot, place some water with turmeric, quartered onion, cinnamon, cardamom, and lemon slices, let it boil then add shrimp for a few minutes and drain it.
In a skillet without oil, place the onion and stir until it caramelizes and dries completely, then add a little water and continue stirring until it becomes like light caramel, then add the oil and continue stirring.
Add garlic and ginger, stir, add some coriander, dill, red and green peppers and continue stirring until well toasted.
Add the shrimp and stir continuously until well toasted.
Add cumin, black pepper, mixed spice, cardamom, ground coriander, turmeric, stir well then sprinkle salt and continue stirring, add more coriander and dill, and set aside.
Soak the rice, heat the oil and butter well, add the onion and stir until wilted.
Add cardamom (preferably crush it a bit with a mortar), cinnamon, dried limes, dried peppers, bay leaves, black pepper, cloves, stir well until onion browns, then add ginger and garlic and stir, add some coriander and dill, and stir until wilted.
Add the tomato paste and stir until well toasted to become a light golden mixture, add the tomatoes and stir.
Add water and salt, let it boil for a few minutes then add the rice and let it boil vigorously.
Add the remaining coriander and dill, cover the pot, let it simmer, let the rice absorb a little, insert pepper sticks in the middle of the rice, and sprinkle some cardamom.
Add the shrimp, sprinkle coriander and dill on top, cover again and leave on low heat.
