Shrimp Malai Curry(Banagali)

INGREDIENTS

1 lb UncookedShrimp - Peeled and cleaned

1 Can Coconut Milk

1 Cup Onion – Thinly chopped

1 Tsp Ginger+Garlic Paste – (You can use fresh OR store-bought)

5 Tbsp of Oil

1 Tsp Tomato Paste - for color, you may skip.

Indian Spice Mix:

2 Bay Leaf

1 Cinnamon Stick

2-3 Dry Whole Red Chilies

4 cashew nuts

1 Green chilli

1 tsp Magaz 

2 Tsp Turmeric Powder

1 Tsp Red Chili Powder

2 Tsp Cumin Powder

2 Tsp Garam Masala Powder

1 Tsp Sugar – (Use sugar OR sugar substitute of your choice)

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Chingri Malai Curry - Bengali Coconut Shrimp Curry:

1. In a medium bowl, add turmeric, salt, shrimp and toss evenly (to smear turmeric n salt all over shrimp).
2. Heat the nonstick wok over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn
3. light pink and then remove immediately(Takes about 6-8 minutes)
4. In the same wok, add 2 tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion
5. and sauté till onions are pink (3 minutes).
6. 
   
   
7. Add ginger-garlic paste, all spices and sauté for another 2 minutes, till everything is mixed and cooked slightly.
8. Now add coconut milk sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.
9. Add cooked shrimp, sauté, cover the wok with a lid and let it cook on medium heat for 3-4 minutes.
10. 
    
    
11. Take off the lid, sauté the curry one last time and switch off the heat.
12. Transfer to a serving bowl and serve hot.
13.