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Coconut-Mustard Rice
by:
Can't live without
March 11, 2014
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Serves
4
Ingredients
4
cups
Cooked rice
1
pound
Shrimp, cleaned and deveined
1
/
2
cup
Shredded coconut (fresh or frozen)
1
teaspoon
Mustard seeds
1
/
4
teaspoon
Turmeric powder
1
tablespoon
Lemon juice
1
tablespoon
Oil
2
Green chillies, slit length wise
1
/
2
teaspoon
Salt
2
tablespoons
Cilantro, chopped
4
Lemon wedges for garnish
Directions
Dry roast mustard seeds in a pan on medium heat for a couple of minutes
Grind the shredded coconut and mustard seeds with a little bit of water (if needed)
Add shrimp, salt, turmeric and lemon juice to the mix and marinate for 15-20 minutes
In a non-stick pan, heat the oil on medium. Add green chillies and let splutter.
Add the coconut-mustard paste with shrimp and sauté for 3-4 minutes, or until the shrimp is cooked through
Add the cooked rice and toss until heated through
Check and adjust seasonings as needed and remove from heat. Toss in cilantro
Garnish with lemon wedges and more cilantro before serving
Tags:
Seafood
Grains
Cilantro
Coconut
Lemon Juice
Mustard
Rice
Shrimp
Make Ahead
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Serves a Crowd
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