Serves: 4
Ingredients
-
4
cups Cooked rice
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1
pound Shrimp, cleaned and deveined
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1/2
cup Shredded coconut (fresh or frozen)
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1
teaspoon Mustard seeds
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1/4
teaspoon Turmeric powder
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1
tablespoon Lemon juice
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1
tablespoon Oil
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2
Green chillies, slit length wise
-
1/2
teaspoon Salt
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2
tablespoons Cilantro, chopped
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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