Ingredients
-
1 1/2
-
1
-
2
-
2
-
1
-
1
-
1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Bengali Chingri Malai Curry (Shrimp Milk Curry),My mom being Bengali taught me how to make this recipe that I love to eat during winter time.,Very good, and suchn a nice change of pace from the usual curry. I loved the mustard flavor in the dish, although I did not have mustard oil so I just combined peanut oil with some stone-ground mustard. I added some diced bell pepper to the curry, and served everything over curried black beans & brown rice for a complete meal.
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Steps
|
1
Done
|
Make a Paste of Turmeric, 1 Tablespoon Mustard Oil, and Salt. Apply the Mixture to the Shrimp. Cover and Refrigerate For at Least an Hour. |
|
2
Done
|
Heat the Remaining Oil in a Medium-Sized Saute Pan Over Medium Heat and Saute the Marinated Shrimp For 3 Minutes. Remove from Heat and Keep Aside. |
|
3
Done
|
Heat the Vegetable Oil in a Large Skillet Over Medium Heat. Add Mustard Seeds, Cloves, Cinnamon Stick, and Bay Leaf. Cook, Stirring Constantly Until It Is Toasted and Fragrant (for About 2 Minutes). Add Chopped Onions and Cook Till It Is Translucent (for About 2 Minutes). Add Cayenne Pepper and 1/2 Cup Water and Cook Until the Oil Separates (for About 5 Minutes). |
|
4
Done
|
Lower the Heat and Add the Coconut Milk and the Sauteed Shrimp. Simmer Until the Shrimp Are Cooked (for About 4 Minutes). |
|
5
Done
|
Transfer to a Serving Dish and Garnish With Fresh Coriander Leaves and Eat It With Basmati Rice. |
