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Ingredients
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4 cups
Cooked rice
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1 pound
Shrimp, cleaned and deveined
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1/2 cup
Shredded coconut (fresh or frozen)
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1 teaspoon
Mustard seeds
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1/4 teaspoon
Turmeric powder
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1 tablespoon
Lemon juice
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1 tablespoon
Oil
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2
Green chillies, slit length wise
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1/2 teaspoon
Salt
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2 tablespoons
Cilantro, chopped
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4
Lemon wedges for garnish
Directions
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Dry roast mustard seeds in a pan on medium heat for a couple of minutes
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Grind the shredded coconut and mustard seeds with a little bit of water (if needed)
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Add shrimp, salt, turmeric and lemon juice to the mix and marinate for 15-20 minutes
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In a non-stick pan, heat the oil on medium. Add green chillies and let splutter.
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Add the coconut-mustard paste with shrimp and sauté for 3-4 minutes, or until the shrimp is cooked through
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Add the cooked rice and toss until heated through
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Check and adjust seasonings as needed and remove from heat. Toss in cilantro
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Garnish with lemon wedges and more cilantro before serving
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