onion - one half , finely chopped and one half cup sliced
ginger - 1 teaspoon, grated
garlic - 2-3 cloves, finley chopped
green chillies - 3-4
coconut (fresh) - one half cup
cashew - one fourth cup
vegetable oil - 1 tablespoon
butter - 1-2 tablespoons
*fish curry powder - 1-2 tablespoons
garam masala - 1 tablespoon
red chili powder - one half tablespoon
saffron - 3-4 strands soaked in warm water
salt to taste
cilantro to garnish
Recipe
1. Wash rice. Drain water and set aside at least for 20 minutes.
2. Make a paste of onions, ginger,garlic, green chillies, fresh grated coconut and cashews.
3. Heat vegetable oil in a saute pan, fry sliced onions till they turn dark red or brown. Drain on kitchen paper and set aside. Add paste of onions, ginger,garlic, green chillies, fresh grated coconut and cashews to vegetable oil and fry for 5-7 minutes. Then add uncooked shrimps, fish curry powder, garam masala , and salt. Add a little bit of water enough for cooking shrimps ( do not add too much of water ), cover and cook.
6. When the shrimps are half done, you can start cooking rice. For rice take a nonstick cookware , take three and half cups of water and bring it to boil. Add vegetable oil - 1 tablespoon, washed rice, salt to taste and a pinch of sugar to boiling water, cook uncovered, stirring occasionaly.
7. When the rice is half done i.e. when the rice grains can be crushed, put off the heat and drain water. Now take another nonstick cookware which has a tight lid. At the bottom, arrange half of the cooked shrimps in a layer and add a layer of rice on top of it. Repeat the procedure for rest of shrimps and rice, arranging in layers. Pour saffron along with soaked water on top of the rice. Cover and cook for another 7-8 minutes on low flame. Do not stir as it will break the rice.
8. Garnish with sliced fried onions and cilantro. Serve hot with salad.