Spicy Coconut Rice with Shrimp

A flavorful and aromatic rice dish cooked with spicy coconut milk and succulent shrimp.

Steps

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside. 2. In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and red chili. Saute until the onion becomes translucent. 3. Add the turmeric powder and cumin powder to the pan and stir well to coat the onions and spices. 4. Add the rinsed basmati rice to the pan and stir to combine with the spices and onions. Cook for 1-2 minutes, stirring occasionally. 5. Pour in the coconut milk and water, and season with salt. Stir well and bring to a boil. 6. Reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed. 7. While the rice is cooking, heat a separate pan over medium heat and cook the shrimp until they turn pink and opaque, about 2-3 minutes per side. 8. Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. Top with the cooked shrimp and garnish with fresh cilantro. 9. Serve hot and enjoy!

1 cup basmati rice 1 cup coconut milk 1 cup water 10-12 medium-sized shrimp, peeled and deveined 1 onion, finely chopped 2 cloves of garlic, minced 1 red chili, finely chopped 1 tablespoon vegetable oil 1 teaspoon turmeric powder 1 teaspoon cumin powder Salt to taste Fresh cilantro, for garnish