Serves 4 to 6

Moilee Sauce

•  1/2 cup neutral oil or coconut oil
•  1/2 tablespoon black mustard seeds
•  1/8 cup dried ivory lentils
•  3 curry leaf sprigs
• 1/2 tablespoon turmeric
•  1 cup diced onions
•  2 tablespoons chopped ginger
•  1 teaspoon chopped serrano pepper
•  1 teaspoon cumin powder
•  1 teaspoon coriander powder
•  1 cup diced tomatoes
•  1 can unsweetened coconut milk
•  1 cup fish stock or water
•  1/4 cup cilantro
•  1 tablespoon coconut oil
• 20   pieces of Key West pink shrimp
•  1 juiced lemon
• Salt to taste

PREPARATION: Heat the oil in a saute pan. Once oil is hot, turn heat to low and add mustard seeds. When the seeds begin to crackle, add ivory lentils to lightly brown. Add curry leaves and turmeric and stir until fragrant. Add onions and saute for three to four minutes, then add ginger and the serrano pepper. Saute for two minutes, then add cumin and coriander. Stir to mix, then add diced tomatoes and cook until tomatoes start to break down. Add coconut milk and fish stock or water. Simmer for 10 to 15 minutes, stirring occasionally. Season with salt. Add cilantro and remove from heat. In a second pan, heat coconut oil and saute shrimp until no longer translucent, around two to three minutes. Add moilee sauce and simmer for two minutes. Add lemon juice and season to taste with salt. Assemble over basmati rice grits and serve. 

Basmati Grits

• 2 cups basmati rice
• 11 1/2 cups water
• 1 stick butter
• Salt to taste

PREPARATION: Soak basmati rice in two quarts water for three to four hours. Drain the rice and dry on a sheet tray for 12 to 24 hours until completely dry or dry in a warmed oven with the heat turned off. Crumble the dry rice grits by hand to separate into grains. Mix one cup of basmati rice grits with three and a half cups of water and butter in a large pot. Cook slowly over low heat for approximately 20 minutes until grits are cooked, adding more water if necessary. Season with salt. 

Chef Pushkar Marathe prepares to open his fourth restaurant in South Florida