Recipe of the Week: Indian-inspired Shrimp with Yogurt Rice

this dish is pretty simple and quick to put together.  it has that spicy indian flavor profile, but the yogurt makes it creamy and delicious.  it's not a biryani, but it also doesn't take all day to make. 

shrimp marinade:

1 lb de-veined shrimp

1/2 tsp minced ginger

1/2 tsp minced garlic

1/4 tsp chili

1 tsp lemon juice

1/4 c yogurt

mix everything in a bag and marinate for 1 hour+ (up to a day).  this helps keep the shrimp from getting dry and chewy, and will make the sauce creamier at the end.

sauce:

1/4 tsp cinnamon

2 cardamon pods

1/2 tsp turmeric

2 cloves

1 bay leaf

3 tbsp coconut oil

1 finely chopped onion

1 cup crushed tomatoes

1 tsp lemon juice

1/2 a serrano pepper

1 clove of garlic

1/2 tsp minced ginger

handful chopped cilantro

handful chopped mint

salt and pepper

heat oil in a sauce pan.  add onion, cinnamon, cardamon, turmeric, and cloves.  cook for 5 minutes.  add garlic and ginger.  cook an additional 5 minutes.  add tomatoes and bay leaf, and salt and pepper to taste.  bring to a boil then reduce to a simmer and cover.  cook until tomatoes have disintegrated.  add the shrimp and re-heat slowly so as not to curdle the yogurt.

rice:

3 cups cooked rice

small handful of curry leaves

1/2 tsp mustard seed

1/4 tsp ground cloves

1 tsp ground cumin

1 tsp ground turmeric

1/4 tsp cinnamon

3 tbsp coconut oil

heat oil in a sauce pan.  once oil is hot, add all spices, saving out the curry leaves.  once the mustard seeds begin to pop, throw in the curry leaves.

add the rice and mix gently.  add the sauce/shrimp mixture to the rice and gently mix together.