Shrimp or Chingri malai curry is an extremely popular Bengali dish. The very fragrance of this dish brings back wonderful memories of my childhood in Kolkata, India. There are so many diverse ways of cooking this, but typically all recipes will contain coconut milk and mustard seeds, along with onion, ginger, garlic and some other spices.
I love this dish because not only is it so delicious but it is also very quick to cook. I love using tomato paste because it makes this dish slightly tangy and imparts a lovely red color. You can also add turmeric in which case the dish will look more yellow.
This dish is perfect served with some rice and vegetables. Give it a try and let me know what you think.
2 tbs oil
1/2 tsp black mustard seeds
2 bay leaves
1 medium onion, finely chopped
1 tbs minced garlic (4-5 cloves)
1 tbs grated ginger
1 tsp garam masala
1/2 tsp turmeric (optional)
4 tbs tomato paste
1 cup coconut milk
1 lb shrimp (about 20 to 25 pieces), deveined and tails removed
2/3 cup water
1 tsp salt or to taste
Heat oil in a large pan on medium high heat for about 1 minute. Add in the mustard seeds and bay leaves and let it sizzle for 20 to 30 seconds.
Mix in the onions and cook for 7- 10 minutes or until reddish brown. Add the ginger and garlic and cook for another minute.
Stir in the garam masala, turmeric, and tomato paste and mix it in. Then mix in the coconut milk.
Add the shrimp and cook for about 4 to 5 minutes or until opaque. While shrimp is cooking add in 2/3 cup water. Stir occasionally.