1 cup basmati rice

4 tablespoons vegetable oil

1 teaspoon black mustard seeds

4 fresh curry leaves

1 pound shrimp, peeled and deveined

2 tablespoons unsweetened desiccated coconut

1 teaspoon red chili powder

½ teaspoon turmeric powder

Table salt, to taste

2 cups water

1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.

2. In a deep pan, heat the vegetable oil. Add the black mustard seeds. When they begin to sputter, add the curry leaves and shrimp; sauté for about 2 to 3 minutes.

3. Add the coconut, red chili and turmeric powder, and salt; cook for about 2 minutes.

4. Add the rice and mix well; sauté for 1 minute.

5. Add the water and stir for 1 minute. Bring the water to a boil. Reduce the heat. Loosely cover with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.

6. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.

7. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving.

Did You Say Prawns?

Most Indians refer to shrimp as prawns. Indian prawns are much bigger than the shrimp found in the United States; some are as long as the palm of your hand. Use large shrimp for most of the recipes in this book, unless otherwise indicated.