Summary

Ingredients

• 1 pack shrimp (s), frozen
• 7 mushrooms
• 1 red pepper (s)
• 1 onion (s)
• 2 cloves garlic)
• 2 leeks
• 2 cup basmati rice
• 4 cup water, hot
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• salt
• pepper

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Instructions

1. Thaw the frozen shrimp in the refrigerator for 2-3 hours (or in cold water for 15-20 minutes), keeping it refrigerated until ready to cook.
2. Wash and pat dry the thawed shrimp thoroughly.
3. While the shrimp thaws, wash and cut the 7 mushrooms, 1 red pepper, 1 onion, and 2 leeks into small pieces. Finely chop the 2 cloves of garlic.
4. Heat a small pan over medium heat with roughly 1 tablespoon of oil. Add the chopped garlic and cook for 1 minute until fragrant.
5. Add the shrimp and cook for 4-5 minutes, stirring occasionally, until all visible liquid has evaporated.
6. Heat a large saucepan over medium heat with roughly 1 tablespoon of vegetable oil. Add the cut vegetables and cook for 2 minutes.
7. Add the cooked shrimp with garlic, 2 teaspoons curry powder, 1 teaspoon turmeric, and 2 cups of washed basmati rice. Stir and cook for 2 minutes.
8. Pour in 4 cups of hot water, stir briefly, then taste and adjust salt and pepper as needed.
9. Cover with a lid, reduce heat to low, and simmer for 15-20 minutes until the rice has absorbed all the water.
10. Place a large plate upside-down over the saucepan and carefully invert to turn the rice out onto the plate.