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