Chingri Malai Curry

Name: Chingri Malai Curry (Shrimp in a rich coconut-milk gravy)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon sugar; ¼ cup (50 ml) filtered mustard oil (see Note); 1 teaspoon garam masala (spice mix); 5 or 6 green chiles, stemmed and slit; 1 cup (200 ml) coconut milk; 1 tablespoon cumin paste (see Note); ½ teaspoon red chile powder; 2 tablespoons fresh ginger paste; 15 medium shrimp; 1 teaspoon ground turmeric; 1 teaspoon table salt

Shrimp in a rich coconut-milk gravy

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

India has an extensive coastline. There’s a variety of fish available, but the best shrimp, in my opinion, are from the Bay of Bengal. This dish is typically prepared with shrimp with their heads on (the heads are considered a delicacy). You can, of course, remove the heads if you like. Serve with steamed rice.

Ingredients

15 medium shrimp
1 teaspoon ground turmeric
1 teaspoon

Asia
India
West Bengal
Fish course
Pescatarian
Spicy
Gluten-free

Method

Peel and devein the shrimp and wash them thoroughly under running water. Drain well in a colander. Transfer to a bowl, add ½ teaspoon of the turmeric and ½ teaspoon of the salt, and st