SHRIMP PULAO & SHRIMP FRY

shrimp pulao,shrimp fry,raitha

The shrimp pulao is from sanjavkapoor's khana khazana book...Ummmmmm we loved the pulao and enjoyed every spoonful of it...it has the rich taste of spices,shrimp .The flavours came out after cooking shrimp in coconut milk on very low flame for about 15 - 20 min.I used cooked shrimp. I didn't mind to overcook the shrimp b'cuz we don't like the seafood smell. Many people don't like seafood smell so they hesitate to cook.
Here r some tips to cook seafood to avoid smell.

Add a teaspoon of turmeric powder while washing(even for cooked shrimp) .
add atleast 2 spoons of dhania powder, 1/4 pepper powder,curry leaves ,garam masala(at the end).
once u add water do not cover the pan with the lid.
keep it more spicy so that it smells good.
If u r not a fan of spice then try to add freshly ground masala .Fresh masala not only gives u good taste but also smells great.


SHRIMP PULAO



1 1/2 sliced onions
1/2 pound shrimp
2 bay leaves
4 cloves
2 one inch cinnamon sticks
2 cardamom pods
2 star ani seeds
1 teaspoon shah jeera
1/4 teaspoon pepper powder
1 table spoon lemon juice.
1 cup coconut milk
2 cups basmati rice
2 cups water

to make masala paste

3 green chillies or to taste
2 on inch piece ginger or to taste
4 garlic pods
handful mint leaves
handful coriander leaves
1 teaspoon dried or fresh coconut

grind them to a fine paste with little water


wash and soak basmati rice and keep it aside.
heat oil in a pan.
fry bay leaves,cloves,cinnamon,shahjeera,star anise,cardamom for a min.
add sliced onions and saute for 5 min on low flame.
add ground masala paste and fry for 2 min.
add shrimp ,pepper powder and cook for 5 to 7 min.
pour the coconut milk ,lemon juice and simmer for atleast 15 - 20 min.
now add 2 cups water and simmer when water starts to bubble add rice and cook on low flame.
don't let the rice break while u r stirring it.
don't stir it often.
If u feel the water is not sufficient for the rice to cook just sprinkle some water

do it in intervals until it is cooked to perfection.
serve hot with raitha and any curry.

coconut milk:

option 1:
coconut milk powder:
this is too good that i always use it and fell like fresh coconut milk.this powder is as soft as rice flour.very easy to use.

option 2:
dried coconut powder:
for 1 cup of thick coconut milk take 1 cup of dried coconut powder and soak it in water for atleast 15 min.
blend this in ur blender.
there will be a smooth paste.
filter it and use the milk.

option 3 :
Frozen coconut pieces :
in the indian store u can find frozen coconut pieces in ur frozen section.
u can just thaw them before using.


SHRIMP FRY:

1/2 pound shrimp
1/2 onion finely chopped
1 table spoon ginger garlic paste or more.
3 green chillies
1 tomato finely chopped
1/4 teaspoon poppy seeds
1/4 teaspoon dried coconut powder
chillipowder
2 teaspoons spoons dhania powder
1 teaspoon garam masala
1/4 teaspoon pepper powder

1/4 teaspoon of turmeric powder
10 curry leaves
few cashes
cilantro
1 teaspoon lemon juice
1/2 teaspn cumin seeds
1/2 teaspoon fennel seeds

take cumin seeds ,fennel seeds into a mortar and make athen into a fine powder.
heat oil in a pan.
add 1/2 of cumin and fennel powder and reserve the rest for later use.

Add turmeric powder
fry onions till light brown.add chillies and fry for a min.add ginger garlic paste fry for a min.
add tomatoes,poppy seeds and coconut powder.
fry till the oil comes out.now add little chilli powder,1 teaspoon dhania powder and cook covered for about 4 min.take out the lid and cook till oil comes out.
add water and cook till all the water goes.
make sure that theere is no water .
when oil starts coming out add an extra teaspoon of oil and fry them till desired.
if u want to deep fry add more oil.
mine is not a deep fried shrimp.
when u think u r about to stop frying add fried cashews,garam masala,leftover fennel n cumin powder,1 teaspoon dhania powder,pepper powder,cilantro,curry leaves.
saute for atleast 2 min .
u can garnish with onion greens,chives or cilantro.
enjoy this as an appetizer.