PREPARATION:

Cook the Basmati Rice

• Rinse the Basmati Rice thoroughly with water & leave it soaked for 5 minutes.
• Boil 2 cups of water on high. Use standard water to rice ratio
  (2: 1 water: rice )
• Strain the soaked Basmati Rice and add it to the boiling water carefully.
• Add salt to taste and a splash of oil.
• Cook 7- 8 minutes or until the water has been absorbed.
• Cover and turn off the heat. Fluff the rice with a fork before serving.

Prep the Main

• Wash and cut Tomato in half, setting half aside for side dish and cutting the other half in quarters.

Cook the Main

• Heat a pan on medium-low (non-stick, recommended ) add the Cumin Infused Vegetable Oil.
• Add the fresh Ginger Garlic Paste and sauté for a minute until golden
• Add Shrimp, the Curry Spice Blend, Curry Leaves and saute for 2 minutes.
• Add the Masala Sauce and the cut Tomato then mix well and cook for 2 minutes.
  (OPTIONAL) - Season with Hot Kashmiri Chili to increase the spice level.
• If too thick add a small amount of water as the desired mix well and cook for 2 minutes
• Add Salt and Pepper to taste and garnish with chopped Cilantro.
• For a thicker sauce simmer for additional 2-3 minutes over medium-low heat while mixing and stirring it continuously until the sauce thickens.

Warm the Bread

• Preheat your oven at 350.
• Place the Naan on a baking sheet or directly on the oven rack and heat it for 1-3 minutes.

Make your Side 

• Dice the half of Tomato, add diced Cucumber and Cilantro.
• Cut and squeeze Lemon, add Salt and Black Pepper. Mix all the ingredients well and serve chilled

 Plate your dish

• Divide the Basmati Rice, Shrimp Masala and Cucumber Salad between 2 -3 plates.  Serve each with warm Naan. Enjoy! 

Scaling the recipe - Adjusting the ingredient quantities for a different amount of servings. Our recipes are pre-portioned for two. Whether you are cooking for one, two or four, adjusting the quantities of the ingredients is simply halving or doubling the ingredients.