Name: Coconut-Mustard Rice
Yield: 4 servings
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

Servings: 4 persons

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

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

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Coconut-Mustard Rice

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