The mouthwatring dish is bound to blast your tastebuds, and the taste lingers for a long time. Believe me, it is truly as good as it look. Easy to cook, and even easier to eat, this is one of those preparations that will have everyone begging for more.
Time: 30 Min
Difficulty level: Easy
Calories per serving: 230
Low in cholesterol and High in Vitamin C, Manganese,
- 1 lbs. raw shrimps (larger the better) cleaned and de-veined
- 1 Medium onion chopped fine
- 1 small tomato skinned, de-seeded, & chopped fine (optional)
- 1 tsp. ginger paste
- 2 cloves of garlic smashed
- 3-4 green chilies
- 1 tsp. yogurt (optional)
- ¼ tsp. turmeric
- 1 Bay leaf
- 1’ cinnamon
- 3 cardamoms
- 2 cloves
- ¼ tsp of freshly ground pepper
- 1 cup of heavy coconut milk (scroll to the bottom for recipe)
- 2 cups of coconut milk* (recipe follows) OR 1 can of coconut milk
- 2 tbsp. oil
- 1 tsp. sugar
- Clean and de-vein the shrimps. Fry them lightly in a skillet for about a minute on each side. I use Olive oil spray can for this.
- Heat oil in a deep skillet.
- Add garlic, sauté for a few seconds and then take it out. Now you have garlic flavored oil.
- Add Bay leaf.
- Add onions and fry till translucent
- Put in chopped tomatoes and fry till they blend in. (This step is optional)
- Add red chili powder, turmeric, salt and sugar.
- Stir in the yogurt and fry well. (Optional)
- When oil leaves sides, add coarsely ground cinnamon, green cardamom and cloves, salt and sugar
- Add 2 cups of coconut milk mixed with half cup of water.
- Stir and bring to a boil and fry till the spices look well blended.
- Now add shrimps, stir well.
- Pour in the thick coconut milk and cook till the gravy acquires a creamy texture (about 2-3 minutes).
- Put in chopped green chilies.
* Coconut Milk recipe: Grate 1 cup of fresh coconut (you can use frozen too). Add 2 cups of water. Blend well, and strain. The liquid is your heavy coconut milk. Now two more cups of water and blend. Strain and you have the light coconut milk. Discard the coconut flakes.
Note: Let me tell you that in traditional Shrimp Malaikari in Bengal,not only are there a few variations available, but few people add tomatoes or yogurt. I add it because I have found over the years that they add richly to the texture as well as the taste, and thicken the gravy too. If you want to stick with the very traditional approach, you might consider skipping these two ingredients and you will have the traditional Chingri Malaikari to rave about. I make it this way every now and then.