Indian-Style Shrimp Korma
- 285 g Shrimp
- 225 g String beans
- 1 Bunch of cilantro
- 1 Onion or shallot
- 165 ml Coconut milk
- 157 g Basmati rice
- 30 g Sultana raisins
- 16 g Dreaming of Dhaka spice blend coriander, cumin, garlic, ginger, sea salt, turmeric, paprika
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Stir in the sultana raisins; fluff the cooked rice with a fork and set aside in a warm spot.
While the rice cooks, trim off and discard the stem ends of the string beans; halve crosswise. Peel, halve and small-dice the onion. Roughly chop the cilantro leaves and stems. Pat the shrimp dry with paper towel and remove the shells from the tails; season with S&P.
In a large, high-sided pan, heat a drizzle of oil on medium. Add the onion and the spice blend. Cook, 1 to 2 minutes, until fragrant. Add the coconut milk and ½ cup water (double for 4 portions); season with S&P to taste. Bring to a boil; reduce to a simmer and cook, 2 to 3 minutes (4 to 6 minutes for 4 portions), until slightly reduced.
To the pan of korma, add the shrimp* and string beans. Cook, stirring frequently, 4 to 6 minutes, until the shrimp are opaque and cooked through, and the beans are crisp-tender. Season with S&P to taste.
To the pot of rice, add ½ the cilantro. Stir to combine; season with S&P to taste. Divide the cilantro rice between your bowls. Top with the shrimp korma. Garnish with the remaining cilantro. Bon appétit!