This recipe showcases the optimum usage of turai, where the peeled skin is used to make the base of the gravy.
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
- For the curry, peel turai, remove the core and wash them thoroughly.
- 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.
- Strain and reserve the water and allow it to cool.
- Add grated coconut and curry leaves to the strained mixture and grind to make a smooth paste. Add the reserved water as required.
- 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.
- Add the paste and cook for a minute on medium flame and add some of the reserved water.
- Add the seafood, cover and cook till the seafood is cooked through.
- Check and adjust seasoning. Garnish with fried Kashmiri chilli and chilli oil.
- 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.
- Caramelise the turai till its light golden in colour and cover and cook it for about 5-7 minutes until it is cooked through.
- Once the turai is cooked completely, add the boiled rice along with the ginger juliennes, grated coconut, and chopped coriander. Mix it well.
- 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.
- Take it off the flame and serve it in a bowl and garnish with the remaining coriander and grated coconut.
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