The great thing about living in a megapolis is that diversity hits you from every corner.
And in that respect Mumbai is a lot like New York.
Invariably what begins as traditional, amalgamates into a style entirely its own. This recipe shows influences from Bengali cuisine with the use of Bengali garam masala unique in that it uses only 3 ingredients – cloves, cardamom and cinnamon ground up to a fine dust.
But then it also uses coconut milk which is so very Western and Southern Indian in its roots.
Case and point – a recipe that is all Mumbai no matter where the story began. It’s also one I grew up with. We’ve all grown up with dishes where our eyes would light up when Mom said, it’s what’s for dinner. This is one of those for me and not surprisingly the same of my boys today.
It's not hard to imagine why – fragrant ghee, sautéed onions with long grain Basmati rice which is cooked in seafood stock & coconut milk and flavored with ground garam masala. Peas & marinated shrimp are added in the final minutes.
The result, lovely morsels of basmati rice, fragrant with the scent of cardamom & spices in which plump, succulent shrimp is nestled with peas, providing that much needed burst of color.
Simply delicious! I have no doubt it’ll light up your eyes and those you’re serving it up to.