How to cook Bengali Shrimp Malai Curry
- 1 1/2 pounds medium raw shrimp, clean and deveined (tails on or off)
- 1 tablespoon butter
- 7-8 cloves garlic, minced
- 3/4 cup tomato puree
- 1/2 cup tomato paste
- 1 teaspoon dhaniya powder (coriander)
- 1 teaspoon jeera powder (cumin)
- Red chili powder to taste
- 3 tablespoons kastoori methi (dried fenugreek leaves)
- 2 cups coconut milk
- 2 teaspoons olive oil
- 1 bunch cilantro, chopped
- 1 tablespoon fresh cream (optional)
- Salt to taste
- In a small wok or frying pan, heat the olive oil.
- Add 1 tablespoon of kastoori methi and shrimp. Cook until they turn translucent and are almost cooked. Remove from heat and set aside.
- In a cooking pot, heat butter add the minced garlic and saute for five minutes.
- Add the tomato puree and tomato paste. Stir well.
- Add dhaniya powder, jeera powder, red chili powder to taste, and 2 tablespoons of the kastoori methi. Cover and cook well for about 25 minutes. Stir occasionally.
- Add coconut milk and mix well.
- Allow this to come to a boil and the semi cooked shrimp to the curry.
- Mix well and allow the pot to simmer for about 5 minutes.
- Add salt to taste, chopped cilantro and remove from the fire.
- You may top with off with a dollop of fresh cream.
- Serve the Bengali Spicy Fish Curry hot with white basmati rice.
The Bengali Shrimp Malai Curry
is a great recipe for a mild shrimp curry dish that has a wonderful creamy texture. The mild spices and coconut milk makes this dish taste like a crossover between something that could be Indian of Southeast Asian.
This recipe for Bengali Shrimp Malai Curry serves/makes: 4 servings
The Bengali Shrimp Malai Curry recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered