Serves: 4
Total Calories: 70

4 cups (1 recipe) Steamed Turmeric and Red Peppercorn Basmati Rice
1/2 cup Coconut Milk (or store-bought)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, cut in half lengthwise and thinly sliced
1/2 cup finely chopped fresh cilantro, including soft stems
1 fresh green chili pepper, such as serrano, minced with seeds
2 cloves fresh garlic (large), minced
25 to 30 fresh large shrimp (about 1 1/4 pounds), shelled, deveined and tails removed
1/2 teaspoon ajwain, seeds
1/4 teaspoon Garam Masala
1/4 teaspoon salt, or to taste
2 tablespoons fresh lime juice or lemon juice
3 to 4 scallion, green parts only, finely chopped

1. Prepare the coconut milk. Then prepare the rice and keep warm. Heat the oil in a large nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 7 minutes.

2. Add the cilantro, green chili pepper, and garlic, and stir until the cilantro is completely wilted, about 2 minutes. Then add the shrimp, ajwain seeds, garam masala, and salt and cook, stirring, until the shrimp are pink and opaque, about 2 minutes. Add the coconut milk and simmer over medium-low heat, about 5 minutes.

3. Transfer the cooked rice to a serving platter. Very carefully mix in the cooked shrimp, plus any sauce in the pan. Drizzle the lime juice on top, garnish with the scallion greens, cover the platter, and keep warm about 5 minutes before serving.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 70
Calories from Fat: 60

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* Rice
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