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Chingri Malai Curry

PanAsian's picture
Ingredients
  Ginger root 20 Gram, roughly chopped (2-inch)
  Garlic 10 Clove (50 gm), chop
  Onion 6 Small, chopped roughly
  Vegetable oil 1 Cup (16 tbs)
  Jumbo shrimp 1 3⁄4 Pound, peeled, deveined
  Turmeric powder 1 Tablespoon
  Salt 1 Tablespoon
  Bay leaves 3 (cinnamon leaves)
  Ground cumin 2 Tablespoon
  Green chili 4 , slit lengthwise
  Thick coconut milk 3⁄4 Cup (12 tbs)
  Sugar 1 Teaspoon (Optional)
  Green cardamom 5 , shelled, finely ground
  Ghee 2 Tablespoon
Directions

GETTING READY
1. Blend ginger and garlic until fine. Set aside.
2. In blender, blend onion with 1/3 cup of oil, and place it in separate bowl.
3. Sprinkle ½ teaspoon each of salt and turmeric on shrimp. Mix well.

MAKING
4. Place a non-stick pan on flame, heat 2 tablespoons of oil, and sear shrimp in it. Transfer shrimp to a bowl.
5. In the same pan, heat remaining oil over medium flame. Drop onion paste and bay leaves in it. Saute and cook for about 10 minutes or until light brown. Stir occasionally.
6. In a small bowl, combine cumin, ½ teaspoon turmeric, ginger garlic paste, and 2/3 cup of water. Mix well.
7. Pour the mixture into the pan with onions. Turn the heat to low, and cook for about 5-8 minutes. Stir constantly to avoid burning.
8. Drop salt, green chilies, and shrimp. Mix well. Cook for 2-3 minutes.
9. Pour coconut milk, and give it a good stir. Simmer for 2-3 minutes or until shrimps are just cooked. Add water if required.
10. Taste and adjust seasoning of salt and sugar.
11. Drop cardamom powder, and ghee. Mix well.

SERVING
12. Serve malai curry with hot steamed rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Bengali
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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