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