Shrimp Malai Curry

Name: Shrimp Malai Curry
Total time: 2700 s
Yield: 3-4 servings
Cuisine: British
Ingredients: 2 lbs head on shrimp (cleaned); 1 1/4 tsp turmeric; Salt tastewise; 1/2 cup mustard oil (that’s the traditional way, sub with any other cooking oil); 4 cardamom pods; 4 cloves; 2 cinnamon barks; 4 dried red chilli deseeded; 1 tsp chilli powder; 1 1/2 tsp garlic ginger paste; 1 bay leaf; 1 1/2 cup coconut cream (sub with coconut milk); 1 tsp sugar; 1 tsp ghee; 4-6 green chilli; 1/4 tsp roasted cumin powder

Kiron Ahsan @cookingwithkiron

Toronto

The best shrimp curry. An iconic dish fit for special occasions. Very easy to make. Creamy, rich bursting with flavor. Malai means cream, which is the base of the dish. It is created using coconut cream or milk. This curry has evolved in Bengali kitchens. The origin can be traced back to Malaysia.

Kiron Ahsan @cookingwithkiron

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Ingredients

45 mins

3-4 servings

2 lbshead on shrimp (cleaned)
1 1/4 tspturmeric
Salt tastewise
1/2 cupmustard oil (that’s the traditional way, sub with any other cooking oil)
4cardamom pods
4cloves
2cinnamon barks
4dried red chilli deseeded
1 tspchilli powder
1 1/2 tspgarlic ginger paste
1bay leaf
1 1/2 cupcoconut cream (sub with coconut milk)
1 tspsugar
1 tspghee
4-6green chilli
1/4 tsproasted cumin powder

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Steps

45 mins

1

Step 1 - Mix the shrimp with turmeric and salt.
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Step 2- Heat ½ cup mustard oil on med heat and fry shrimp 1 minute per side in batches. It will get cooked again in the gravy. I used head on shrimp because a lot of the flavor will come from the head of the shrimp.
3

Step 3- Add 4 cardamom pods, 4 cloves, 2 cinnamon barks, 4 dried red chilli deseeded. Cook for a minute till fragrant
4

Step 4- Add 1 cup thinly sliced onion. Cook for 2 mins then add half cup onion paste and cook for 2 minutes
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Step 5- add 1 tsp chilli powder, ¼ tsp turmeric, 1.5 tsp garlic ginger paste and cook for 2 minutes
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Step 6- Add 1 bayleaf then add 1 cup coconut cream.This gravy requires a bit stirring and patience. Cover and cook for 10 minutes. Add another half cup coconut cream. Mix well and cook for another 7 to 8 minutes. Add a little bit of water to adjust the thickness of the gravy
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Step 7- Add ½ tsp salt. Add a teaspoon of sugar to balance the flavor. Then add the half cooked shrimp. Stir the shrimp gently. Cook only for another 3 to 4 minutes. Avoid overcooking the shrimp.
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Step 8 - Add a teaspoon of ghee then a few fresh green chilli for smell and flavor. Add ¼ tsp roasted cumin powder. That’s it. Enjoy with white rice or pulao !!
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Https://youtu.be/BRY9t8AtsSY

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Kiron Ahsan @cookingwithkiron

on March 11, 2022 15:02

Toronto

I love cooking because its fun. It’s a way to express myself. Its an universal language which everyone understands. Cooking is an art where a doodle can be delicious. There’s such a large spectrum of experimentation, the possibilities are endless and the outcome is edible which is fantastic. Any process which involves all our 5 senses for gratification is bound to deliver joy and pleasure. Food is something to be shared. There is no right or wrong in cooking as long as its delicious. Cooking doesn’t have to be hard. It should be a mix of tradition, convenience and mostly indulgence. And it also should be about what works for you. Its all about experiencing the flavors of the world and enjoying it. It’s a continuous learning process which is never ending but its fun and fulfilling. Cooking is food for my soul. It gives me an opportunity to nurture my family and friends, express my love and care for them. Learning, exploring, creating, connecting with other cultures and people, inner peace, control of ingredients and techniques, making memories, passing on skills, learning about nutrition, participating in traditions and creating new ones, I can keep going- but these are the main reasons why I love cooking.Follow me on YouTube https://www.youtube.com/channel/UCKRcitFRiA5vBw20oGKnQDgInstagram: kiron_ahsan