Ingredients
- 1/2 c. coconut cream
- 1 x stem curry leaves
- 6 x garlic, cloves, minced
- 1 x green chili, minced
- Â Â coarse salt to taste
- 1 Tbsp. thick pulp tamarind
- 2 c. large shrimp, peeled, de-veined
- 2 ounce butter, clarified
- Â Â Flavoured Water
- 4 c. water
- 3 x Bay Leaf
- 1/2 tsp cumin
- 4 x cloves
- 1/2 x inch piece ginger, crushed
- 2 x inch piece cinnamon stick
- 2 Tbsp. canola oil
- Â Â Rice
- 1 c. basmati rice
- 4 ounce clarified butter
- 10 x crushed green cardamom pod
- 2 x inch piece ginger, chopped
- 1/2 tsp cumin, seed
- 1 x chili, green, chopped
- Â Â Crispy Fried Onions
- 10 med onion, thinly, sliced
- 2 c. canola oil
- Â Â Assembly
- 1 c. minced fresh coriander, leaves
- Â Â butter, for buttering baking dish
- 2 Tbsp. whipping cream
- Â Â fresh coriander, leaves
- Â Â toasted almond
- 1/2 c. yogurt
- 1/4 c. crispy onions, optional
Description
Combine Everything In A Medium Bowl Except The Shrimp And Clarified Butter. Toss The Shrimp In The Marinade And Let Marinate For Two Hrs In The Refrigerator. Heat Clarified Butter…
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