Coconut Shrimp and Rice Pilaf

Ingredients

• 1 cup rice uncooked
• 1 teaspoon brown mustard seeds 
• 1 cup coconut milk 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ground coriander 
• 0.8 teaspoon ground turmeric 
• 0.5  onion sliced
• 0.5 teaspoon chili powder red
• 1 teaspoon salt 
• 1 pound shrimp with tails on peeled
• 0.3 cup vegetable oil 
• 1 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a large saucepan over medium-high heat; add mustard seeds, and saut 1 minute or until seeds begin to pop.
2. Add onion and next 4 ingredients, and saut 3 minutes.
3. Add shrimp; saut 2 to 3 minutes or just until they begin to turn pink.
4. Remove shrimp; cover and keep warm.
5. Add rice to the pan, and saut 1 minute. Stir in water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
6. Serve shrimp over rice.
7. Sprinkle with cilantro before serving.
8. Serve Schneider Weisse or Weihenstephan Hefeweizen, traditional German beers that have notes of clove and banana and a moderate acidity to balance the sweet coconut milk.