Ingredientes para Bengali Chingri Malai Curry Shrimp Milk Curry
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon turmeric powder
- 1 tablespoon mustard oil
- 4 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 teaspoon mustard seeds
- 4 cloves
- 1 small cinnamon stick
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 1 can (13.5 ounce) full-fat coconut milk
- 2 tablespoons chopped fresh coriander leaves
- 1/2 teaspoon salt
- 1/2 cup water
- Basmati rice, for serving
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Cómo preparar Bengali Chingri Malai Curry Shrimp Milk Curry
- In a small bowl, make a paste of 1 teaspoon turmeric powder, 1 tablespoon mustard oil, and 1/2 teaspoon salt.
- Add the shrimp to the paste, ensuring they are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
- Heat 2 tablespoons of vegetable oil in a medium-sized saute pan over medium heat. Add the marinated shrimp and saute for 3 minutes per side, until lightly pink.
- Remove the shrimp from the pan and set aside.
- In a large skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat.
- Add 1 teaspoon mustard seeds, 4 cloves, 1 small cinnamon stick, and 1 bay leaf. Cook, stirring constantly, until the seeds pop and the spices are fragrant (about 30 seconds).
- Add the finely chopped onion and cook until translucent, about 5 minutes.
- Stir in 1/2 teaspoon cayenne pepper (adjust to your spice preference).
- Add 1/2 cup water and cook until the oil separates from the spices, about 2-3 minutes.
- Reduce heat to low. Pour in the 1 can (13.5 oz) of full-fat coconut milk and gently stir in the sauteed shrimp.
- Simmer for 5-7 minutes, or until the shrimp are cooked through and the sauce has thickened slightly. Do not boil.
- Transfer the Chingri Malai Curry to a serving dish. Garnish with 2 tablespoons of chopped fresh coriander leaves.
- Serve hot with basmati rice.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
105g
Fat
44g
Carbs
10g
