Monday, December 30, 2013

Shrimp Pulav with Coconut Milk (in the Microwave Oven)

My love for Shrimp is unconditional, eternal and next to God! Almost every weekend when we replenish the stock to cook for the coming week, we make sure we have some fresh Shrimps, whatever size it may be, stocked! However, the fish monger has not been getting them for a couple of months now and I had to sustain on the King Prawns served by the Chinese Restaurants nearby. No, he is not the only fish monger in the market, but nobody gets better sea food than him. Last weekend miraculously he got these medium sized Shrimps after ages and we got some without any dish in mind.

I had a terrible cold coupled with an even worse sprained arm (thanks to the roller coaster rides at an Amusement Park the weekend before) and our weekend started early as I had to rest that arm for some time. The Shrimps were still sitting in the freezer and we had to eat lunch, ‘A’ insisted on home delivery as he did not want me to strain my arm any further; I was not very keen, I wanted to make something in a jiffy so that I do not end up damaging my arm further. Hence thought of throwing everything into a pan, sautéing and assembling into the Micro for it to do the work for me. The end result was finger-licking-good!

My other Shrimp Pulao recipe is here. It does not have Coconut Milk in it and is not made in the Micro.

Here is what you will need to make Shrimp Pulav with Coconut Milk in the Micro

Serves: 2

·         Shrimps – medium sized – cleaned and deveined – I kept the tails on as they are too much flavorful to be thrown away – 300 gms
·         Basmati Rice – 1 Cup (I used Gobindo Bhog Rice and it tasted heavenly)
·         Ghee / Clarified Butter – 2 tbsp
·         Cinnamon – 1” stick
·         Green Cardamoms – 4
·         Cloves – 4
·         Bay Leaves – 2
·         Shahi Jeera – 1tsp
·         Black Peppercorns – 10
·         Ginger-Garlic-Green Chilli Paste – 2 tsp
·         Onions – 2 medium - thinly sliced
·         Peas – a handful
·         Carrots – a handful, chopped
·         Spring Onions – 3-4 – chopped – I had these so added, it is totally optional
·         Cauliflower – about 15 small florets (optional)
·         Tomato – 1 medium – chopped
·         Turmeric Powder – 1 tbsp
·         Salt to taste
·         Sugar to balance
·         Coconut Milk – 1 Cup
·         Water – 1 Cup ( 2 Cups of Coconut Milk and no water can also be used - it will just make the Pulav richer )
·         1 large Micro safe bowl
·         Some Cling Wrap

Note: The Vegetables I added was what I had my stockpile, add or subtract whatever you want

How to make Shrimp Pulav with Coconut Milk in the Micro:

·         Wash the Rice and set aside
·         Heat Ghee in a Pan and temper with Cinnamon, Green Cardamoms, Cloves, Shahi Jeera and Black Peppercorns
·         Add the Onions and fry sauté till they are translucent
·         Add the Ginger-Garlic-Green Chilli Paste and sauté for a couple of minutes
·         Add the Carrots, Spring Onions and Cauliflower florets and stir for a minute
·         Add the tomatoes and wait for a couple of minutes till they are a little tender
·         Add the Salt Sugar and Turmeric Powder and stir well
·         Add the Shrimps and stir for a minute
·         Add the Rice and fry for 2-3 minutes, mix everything very well
·         Pour all the contents into a Micro safe bowl

·         Add 1 Cup of Coconut Milk
·         Add 1 Cup of Water
·         Cover with Cling Film
·         With a fork puncture the Cling Film at 2-3 places, so that the hot air can escape
·         Put it in the Micro for 20 minutes on high
·         Once done, take it out and give it 5 minutes of standing time
·         Serve hot

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