Seafood In Turai Peels And Coconut Curry With Turai Brown Rice Pulao

Ingredients

• For the Curry
• 2 Peels and Core of Turai
• 2 Tbsp Grated Coconut
• 1-2 Green Chillies
• 5-6 Garlic Pods
• 1 Onion, Sliced
• 100 Grams Seafood of your choice (Fish/Shrimps)
• 1 Tsp Coriander Powder 
• 10-12 Curry Leaves
• Fried Kashmiri Chilly (for garnish)  
• 2 Tbsp Coconut Oil 
• For the Pulao
• 2 Peeled and Cored Turai, Cut into slices
• 300 Grams Boiled Brown Basmati Rice
• 10-12 Curry Leaves
• 1/2 Tsp Cumin 
• 1/2 Tsp Mustard Seeds 
• A Pinch of Hing (Asafoetida)
• A Pinch of Turmeric Powder 
• 2 Tbsp Coconut Oil 
• 2 Tbsp Grated Coconut 
• A Few Sprigs of Coriander, Chopped 
• 1/2 Inch Ginger, Julienned 

Preparation

Prep: 10 minutes
Cooking: 15 minutes

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1. For the curry, peel turai, remove the core and wash them thoroughly.
2. In a pot, add water along with the peels and the core and garlic, let it come to a boil. Add a pinch of salt and let it simmer for 15 minutes on a low flame.
3. Strain and reserve the water and allow it to cool.
4. Add grated coconut and curry leaves to the strained mixture and grind to make a smooth paste. Add the reserved water as required.
5. In a saucepan add coconut oil, sliced onions, pinch of salt and sauté it till its translucent. Add coriander powder and sauté for another 2 minutes. 
6. Add the paste and cook for a minute on medium flame and add some of the reserved water. 
7. Add the seafood, cover and cook till the seafood is cooked through. 
8. Check and adjust seasoning. Garnish with fried Kashmiri chilli and chilli oil. 
9. For the pulao, in a pan add coconut oil, hing, cumin seeds, mustard seeds and curry leaves on a medium flame. Once it starts to crackle, add the sliced turai followed by turmeric powder and sauté on medium flame.
10. Caramelise the turai till its light golden in colour and cover and cook it for about 5-7 minutes until it is cooked through.  
11. Once the turai is cooked completely, add the boiled rice along with the ginger juliennes, grated coconut, and chopped coriander. Mix it well. 
12. If the rice is sticking to the bottom of the pan, add a splash of water and let it cook uncovered till everything comes together. 
13. Take it off the flame and serve it in a bowl and garnish with the remaining coriander and grated coconut.

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