Coconut-Mustard Rice

11 ingredients
8 steps

Ingredients

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

Directions

  1. 1
    Dry roast mustard seeds in a pan on medium heat for a couple of minutes
  2. 2
    Grind the shredded coconut and mustard seeds with a little bit of water (if needed)
  3. 3
    Add shrimp, salt, turmeric and lemon juice to the mix and marinate for 15-20 minutes
  4. 4
    In a non-stick pan, heat the oil on medium. Add green chillies and let splutter.
  5. 5
    Add the coconut-mustard paste with shrimp and saute for 3-4 minutes, or until the shrimp is cooked through
  6. 6
    Add the cooked rice and toss until heated through
  7. 7
    Check and adjust seasonings as needed and remove from heat. Toss in cilantro
  8. 8
    Garnish with lemon wedges and more cilantro before serving

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