Spicy Indian-Style Rice Gratin

Ingredients

• 400 g basmati rice
• 1 tsp Cayenne pepper
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp Lemon Juice
• Salt
• 3 Garlic cloves
• 1 onion
• 1 piece fresh ginger (ca. 2 cm)
• 2 tbsp peanut oil
• 500 ml coconut milk
• 600 g shrimp (peeled and deveined)
• butter (for greasing the dish)
• 1 tin saffron strands
• butter flakes (to sprinkle)

Instructions

1. 1.

   Bring the rice to a boil in broth and simmer over low heat for 20-25 minutes. Preheat the oven to 200°C fan. Whisk cayenne pepper, turmeric, cumin, coriander, lemon juice, salt, and 3–4 tbsp water into a paste. Peel and finely chop garlic, onion, and ginger. Heat oil in a pan and brown onion, ginger, and garlic until golden. Deglaze with coconut milk. Add the spice paste and bring to a boil. Simmer covered over low heat for 3-4 minutes. Add shrimp and remove from heat.

2. 2.

   Grease an oven dish and pour one-third of the rice into it. Spread half the shrimp with about half the sauce on top, then add another third of the rice. Repeat the layering until all rice is used. Drizzle remaining sauce over the top and sprinkle saffron strands. Top with butter flakes and bake in the preheated oven for about 10 minutes until golden brown. Serve hot.