Chingri Malai Curry Recipe Video

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
TasteMethod
Main IngredientHealthy,

Ingredients

 Ginger root20 Gram, roughly chopped (2-inch)
 Garlic10 Clove (50 gm), chop
 Onion6 Small, chopped roughly
 Vegetable oil1 Cup (16 tbs)
 Jumbo shrimp1 3⁄4 Pound, peeled, deveined
 Turmeric powder1 Tablespoon
 Salt1 Tablespoon
 Bay leaves3 (cinnamon leaves)
 Ground cumin2 Tablespoon
 Green chili4 , slit lengthwise
 Thick coconut milk3⁄4 Cup (12 tbs)
 Sugar1 Teaspoon (Optional)
 Green cardamom5 , shelled, finely ground
 Ghee2 Tablespoon

Nutrition Facts

Serving size

Calories 1062 Calories from Fat 658

% Daily Value*

Total Fat 75 g115%

Saturated Fat 19.6 g98%

Trans Fat 0 g

Cholesterol 321.7 mg

Sodium 1783.5 mg74.3%

Total Carbohydrates 56 g18.5%

Dietary Fiber 4.9 g19.6%

Sugars 33.1 g

Protein 44 g88.7%

Vitamin A 10.5% Vitamin C 79.1%

Calcium 22.7% Iron 52.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Blend ginger and garlic until fine. Set aside.
2. In blender, blend onion with 1/3 cup of oil, and place it in separate bowl.
3. Sprinkle ½ teaspoon each of salt and turmeric on shrimp. Mix well.

MAKING
4. Place a non-stick pan on flame, heat 2 tablespoons of oil, and sear shrimp in it. Transfer shrimp to a bowl.
5. In the same pan, heat remaining oil over medium flame. Drop onion paste and bay leaves in it. Saute and cook for about 10 minutes or until light brown. Stir occasionally.
6. In a small bowl, combine cumin, ½ teaspoon turmeric, ginger garlic paste, and 2/3 cup of water. Mix well.
7. Pour the mixture into the pan with onions. Turn the heat to low, and cook for about 5-8 minutes. Stir constantly to avoid burning.
8. Drop salt, green chilies, and shrimp. Mix well. Cook for 2-3 minutes.
9. Pour coconut milk, and give it a good stir. Simmer for 2-3 minutes or until shrimps are just cooked. Add water if required.
10. Taste and adjust seasoning of salt and sugar.
11. Drop cardamom powder, and ghee. Mix well.

SERVING
12. Serve malai curry with hot steamed rice.
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