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Dry roast mustard seeds in a pan on medium heat for a couple of minutes Grind the shredded coconut and mustard seeds with a little bit of water (if needed) Add shrimp, salt, turmeric and lemon juice to the mix and marinate for 15-20 minutes In a non-stick pan, heat the oil on medium. Add green chillies and let splutter. Add the coconut-mustard paste with shrimp and saute for 3-4 minutes, or until the shrimp is cooked through Add the cooked rice and toss until heated through Check and adjust seasonings as needed and remove from heat. Toss in cilantro Garnish with lemon wedges and more cilantro before serving
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Mild rice vinegar — sushi rice, sunomono, pickled ginger