Madhur Jaffrey Side Challenge - Shrimp Pullao

Our Seattle ¨heat wave¨ continues and with it my motivation to cook lessens every day. Over the last few days, I've stopped at Rancho Bravo, my local taco stand (which recently graduated from being a truck); had truffle popcorn from Oliver's Twist, followed up by yogurt; and nibbled on rosemary bread with salmon spread, both from the Wallingford Farmer's Market. A shameful track record, partly based on the fact that Trent and I have been ships in the night with separate social engagements (or work obligations) in the evening.

So for this next week, as the sunny weather continues, I'll make a grand attempt to find some more stovetop recipes like this one.

Shrimp Pullao (Jhinga Pullao)

• 12 oz. medium shrimp
• 3 T finely chopped fresh cilantro leaves
• 1 t ground turmeric
• 1 t garam masala
• 1 to 1 1/2 t salt
• 1 T lime or lemon juice
• 1/2 to 1 fresh hot green chili (optional)
• 4 T vegetable oil
• 1 medium onion
• 1 3/4 c long grain rice

Peel and devein the shrimp. Rinse well, then pat them dry.

In a small bowl, mix the cilantro, turmeric, garam masala, 1/2 t salt, and the lime or lemon juice, together with 1 T warm water. Finely slice the chili if using and add to the mixture.

Heat 2 T oil in a large frying pan over medium-low heat. Pour in the cilantro mixture and fry, stirring, for 2 to 3 minutes. Add the shrimp and fry, stirring for another 2 to 3 minutes.

With a slotted spoon, transfer the shrimp to a dish, leaving the sauce in the pan. Cover and set aside.

Pour 1 c warm water into the frying pan and scrape up all the spices stuck to the bottom and sides, increasing heat if necessary. Remove from the heat.

Peel, halve, and finely slice the onion. Heat the remaining 2 T oil in a large heavy-based cooking pot or flameproof casserole over a medium heat. Add the sliced onions and fry for 3 to 4 minutes until the edges are tinged brown. Add the rice, 2 c water, 1/2 to 1 t salt, and the liquid from the frying pan. Stir and bring to a boil, then cover and turn the heat to very low. Cook for 25 minutes.

Add the shrimp and fork them through the pullao. Recover and cook for another 5 minutes. Serve with another vegetable side dish (I made Gujarati-style green beans).

What is your favorite hot weather dinner?