Wali wa Kukaanga with Coconut Curry Shrimp

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, bring the water to a boil. Add the rinsed rice and cook until tender, about 10-12 minutes. Drain the rice and set aside.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the cumin powder, turmeric powder, and cardamom powder to the pan. Stir well to coat the onions and garlic with the spices.
5. 5.
   Pour in the coconut milk and tomato puree, and bring the mixture to a simmer.
6. 6.
   Add the shrimp to the pan and cook until they turn pink and are cooked through, about 4-5 minutes. Season with salt to taste.
7. 7.
   In a large frying pan, heat a tablespoon of vegetable oil over medium-high heat. Add the cooked rice and stir-fry for 5-6 minutes, until the rice is slightly crispy.
8. 8.
   Serve the fragrant fried rice alongside the coconut curry shrimp. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or impurities.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the coconut curry sauce.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Feel free to add vegetables such as bell peppers or peas to the fried rice for added color and nutrition.
• Serve the dish with a side of tangy mango chutney for a burst of fruity flavor.
• To make the dish more filling, serve it with a side of sautéed spinach or a fresh green salad.

Serving advice

Serve the Wali wa Kukaanga with Coconut Curry Shrimp hot, garnished with fresh cilantro and accompanied by lime wedges. The fragrant aroma of the dish will entice your guests, and the vibrant colors will make it a feast for the eyes. Pair it with a side of tangy mango chutney and enjoy the explosion of flavors with each bite.

Presentation advice

To present this dish beautifully, place a generous portion of the fragrant fried rice on one side of the plate and arrange the coconut curry shrimp on the other side. Drizzle some of the coconut curry sauce over the rice for an enticing visual appeal. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an added touch of freshness.