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Pilaf shrimp curry 

Pilaf shrimp curry

Put one evening for dinner ... a different preparation from the usual and that can be served hot as a first course or a single dish (It depends on who and how you are at dinner) Or cold, as an appetizer.
But it would also be good made the next day, maybe for a picnic.

A very delicate pilaf with curry and sea flavor!

The technique to be followed for the preparation is that described in recipe for basic pilaf rice; as always the volume of the broth is one and a half times that of the rice (with this variety of rice the volume is almost equal to the weight ...).
Since the oven is always better to use very large trays that do not make much on the stove, especially if electric, it is better to roast the rice (and in this case also to the cooking of onion) in a normal pan.

Ingredients:

onion

pc.

1

extra virgin olive oil

q.s.

scented basmati rice (v. Note)

g.

100

frozen peeled shrimp

g.

100

frozen fine peas

g.

100

curry (v. Note)

TS.

1

vegetable broth

ml.

150

salt (if necessary)

 q.s.

fresh coriander

q.s.

Preparation:

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Heat the required amount of vegetable broth over the heat; keep the prawns and frozen peas in a bowl (nothing prevents them, by having them at hand, to use fresh shrimps and fresh and slightly blanched peas) heat the oil in a pan, slice the onion and let it dry over a very sweet fire , possibly with a covered pan.
Add the rice, mix it with the onion and toast it by raising the flame.

While the rice is toasting (be careful not to let it burn) add the prawns and peas to the broth, seasoning with part of the curry.
As soon as the rice is beginning to become transparent, season it with the rest of the curry, continuing to mix and, as soon as it is ready, wet it with a good part of the broth to prevent it from burning.

Transfer the rice into a baking dish or baking pan and season with the remaining broth, adding shrimp and peas.

Stir gently and, in the absence of a suitable lid, cover with a sturdy aluminum sheet already folded so that it adheres well to the edges.
Bake in preheated oven at 180 ° for 18 '.

Once the cooking time has elapsed, turn off the oven, remove the aluminum and gouge the rice well with a fork.
Discovered put it back in the oven for a few minutes to evaporate any surface moisture of the rice grains (which will have to be well separated from one another).
So take him to divide it into the dishes or take it to the table in the pan.

Our pilaf is served.

Buon appetito!

ADVICES AND NOTES:

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  • Basmati rice: the so-called variety has been used here jasmine, with an intense scent reminiscent of jasmine; very widespread in Southeast Asia.
  • Curry: although I use a commercial curry, in many preparations, like this one - for example, I mix it with turmeric and coconut flour.
    The quantity to use is very personal: it depends on taste.
  • See also: pilaf rice in the rice cooker

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