Shrimp kichri Recipe
- 200g/7oz split yellow mung beans, washed
- 1 litre/1¾ pints fish stock or water
- pinch ground turmeric
- 75g/2¾oz ghee (clarified butter)
- 1 tsp cumin seeds
- 2 onions, chopped
- 2½cm/1in piece fresh root ginger, finely chopped
- 4 green chillies, finely chopped
- 1 tbsp salt
- 100g/3½oz shrimps (or small prawns), peeled
- 2 tomatoes, seeds removed and cut into 1cm/½in cubes
- 1 tsp dry shrimp paste
- 150g/5½oz basmati rice, cooked and cooled
- 2 tbsp chopped fresh coriander
- 1 lemon, juice only
- Put the mung beans in a saucepan with the fish stock and turmeric. Bring to the boil and simmer until the beans are cooked and falling apart (about 20-30 minutes). Remove from the heat and set aside.
- Meanwhile, heat 60g/2¼oz ghee in a heavy-based pan and add the cumin seeds. When the seeds crackle, add the onions and gently fry until golden-brown. Add the ginger, chillies and salt and fry for 1 minute.
- Add the shrimps and cook for 2-3 minutes. Stir in the mung beans and bring to the boil. Add the tomatoes and shrimp paste. Cook for another 2-3 minutes, then fold in the rice. Mix carefully, mixing the rice just enough to heat through without breaking.
- Finish with the remaining ghee, sprinkle with lemon juice and coriander. Remove from heat and serve immediately.
