Shrimp And Vegetable Bombay With Rice
indian, shellfish
1 cup long-grain rice
2 cup water
8 oz onion; chopped
1 tablespoon ginger; coarsely grated
1 centiliter garlic
2 teaspoon canola oil
16 oz green bell pepper; coarsely
1 . chopped
1/4 teaspoon cardamom
1/8 teaspoon cloves
1/2 teaspoon cumin
1/2 bay leaf
1/4 teaspoon hot pepper flakes
1/2 teaspoon ground coriander
1/2 cup canned tomatoes; crushed
1/2 lb cherry tomatoes
10 oz shrimp
1/8 teaspoon salt
2 tablespoon cilantro; chopped
"Combine rice and 1 1/2 cups of the water and bring to a boil. Reduce heat, cover and simmer. Cook a total of 17 minutes or until the rice is tender and the water has been absorbed.
Chop the whole onion. Grate the ginger. Crush the garlic.
Heat a nonstick pot until very hot; reduce heat to medium high and add the oil. Stir in the onion, ginger and garlic and saute until the onion begins to brown.
Wash, seed and cut the peppers into 1-inch pieces; add to the onion mixture.
Add the cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce the heat to low and add the canned tomatoes and the remaining 1/2 cup of water; stir well.
Wash the cherry tomatoes and cut in half. Add to the pan, cover and simmer about 3 minutes.
Peel the shrimp, add them to the pot and cook about 2 to 3 minutes, depending on size of shrimp. Season with salt if needed.
Wash, dry and chop the cilantro.
Serve the shrimp and vegetables over the rice. Sprinkle with cilantro on top.
Makes 2 servings.
Nutritional Information: per serving: 675 calories, 9g fat, 40g protein, 105g carbohydrates, 220mg cholesterol, 375mg sodium.
** The New York Times - Living Arts section - 3 January 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Iris Grayson Date: 31 Mar 97 National Cooking Echo Ä
Yield: 2 servings