MALABAR SHRIMP PULAO p. 123
This is a flavorful rice dish that involves making a shrimp stock from the heads and shells of the shrimp you will use for the rest of recipe to really boost the overall shrimp flavor of the dish (which it did!). Interestingly (to me), the rice for this dish is brown basmati. I liked the texture it provided, but I think that regular white basmati might have been a better canvas more marrying all the flavors (and now I have a bag of brown basmati to use up 
). Marinate raw, shelled shrimp in garlic, ginger, turmeric, chile powder, and a little oil. Meanwhile, make a base for the rest of the dish with tomato, coconut, onion, garlic, chiles, and salt and spices (cardamom, cinnamon, turmeric, and coriander). Add the rice (rinsed and soaked) and the shrimp stock. When it is about ~7 minutes from being done, add your marinated shrimp. When the shrimp are cooked, check for seasoning and stir in cilantro and mint. I add lime juice at this stage, although the recipe says to add it with the shrimp.
We had this with:
BOONDI AND PINK PEPPERCORN RAITA p. 179
This is yogurt, cumin, crushed pink peppercorns, cilantro, a pinch of sugar, a couple pinches of black salt, and a crispy fried chickpea batter snack called boondi. Stir all the ingredients together and chill until ready to serve. I stirred the boondi in at the last minute because I didn’t want them to sog, but I gather, based on @Saregama 's comments, that some think the sog is a feature, not a bug. I say go with your heart. I am Team Crunch!
Here’s everything plated together:
