When you prepare it, you’ll see that this aromatic dish will stimulate your senses as much as a trip to India.
Ingredients
Sweet-Savory Rice
- Onion – 2 pieces
- Cloves – 3 pieces
- Curry powder – 1 teaspoon
- Cinnamon – 1 teaspoon
- Canned peas – 100 g
- Ground turmeric – 0.5 teaspoon
- Butter – 50 g
- Coriander seeds – 1 teaspoon
- Rapeseed oil – 2 tablespoons
- Cashew nuts – 60 g
- Raisins – 60 g
- Basmati rice – 300 g
- Salt – 1 pinch
- Black pepper – 1 teaspoon
Shrimp in Sauce
- Fresh ginger – 10 g
- Onion – 1 piece
- Garlic cloves – 0.5 piece
- Whole cumin – 1 teaspoon
- Fresh coriander – 22 g
- Shrimp – 600 g
- Ground turmeric – 3 teaspoons
- Coconut milk – 400 ml
- Coriander seeds – 2 teaspoons
- Rapeseed oil – 2 tablespoons
- Cayenne pepper – 1 pinch
- Tomato puree – 250 ml
- Lime juice – 20 ml
- Salt – 1 pinch
Preparation
Rice Crush cloves and coriander seeds in a mortar, then add cinnamon, turmeric, and curry powder. Grind and set aside. Heat a large skillet or wok with 2 tablespoons of rapeseed oil. Add butter and thinly sliced onions to the hot oil. Fry over high heat, stirring occasionally. When the onions become translucent, add rice, ground spices, and 1 teaspoon of ground pepper. Mix everything. Add raisins, mix again. Level the ingredients with a spoon, press down, add water to cover the rice and spices. Cook covered over low heat for 20-25 minutes. Towards the end of cooking, add peas, season with salt.
Sauce Finely chop ginger and garlic, transfer to a mortar. Add a small amount of salt, grind, set aside. Heat a skillet with rapeseed oil, add thinly sliced onions, fry for about 2 minutes. Add crushed garlic with ginger, mix, fry for about 2 minutes. Crush cumin and coriander seeds in the mortar. Add turmeric, cayenne pepper – mix. Add the spices to the onion with ginger, fry. Add tomato puree and coconut milk. Mix. Gently reduce the sauce. Finally, add blanched shrimp to the sauce, mix, and cook for about 1-1.5 minutes.
Toast cashew nuts in a pan, then chop them finely. Add half of the chopped nuts to the rice.
Transfer the rice to a bowl, sprinkle the remaining chopped nuts on top. Before serving, add chopped coriander and juice from 1/2 lime to the sauce, mix. Transfer the shrimp in sauce to a separate bowl.
