Chingri Malai Curry
|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|
|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|
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.
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.
12. Serve malai curry with hot steamed rice.
Calories 1062 Calories from Fat 658
% Daily Value*
Total Fat 75 g115%
Saturated Fat 19.6 g98%
Trans Fat 0 g
Cholesterol 321.7 mg107.2%
Sodium 1783.5 mg74.3%
Total Carbohydrates 56 g18.5%
Dietary Fiber 4.9 g19.6%
Sugars 33.1 g
Protein 44 g88.7%
Vitamin A 10.5% Vitamin C 79.1%
Calcium 22.7% Iron 52.6%
*Based on a 2000 Calorie diet