Shrimp in Coconut Milk

Shrimp in Coconut Milk (Chingri Maacher Malai Curry)
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 (1-inch) cinnamon stick
  • 2 cloves
  • 4 black peppercorns
  • 1-inch piece fresh gingerroot, peeled and sliced
  • 4 garlic cloves
  • Water, as needed
  • 3 tablespoons vegetable oil
  • 1 large red onion, minced
  • 1/2 teaspoon tumeric powder
  • 1 pound shrimp, peeled and deveined
  • 1 (14-ounce) can light coconut milk
  • Table salt, to taste
  1. In a spice grinder, roughly grind the bay leaf, cumin seeds, cinnamon stick, cloves, peppercorns, ginger, and garlic. Add 1 tablespoon of water if needed.
  2. In a medium-sized skillet, heat the vegetable oil. Add the ground spice mixture and sauté for about 1 minute. Add the onions and sauté for 7 to 8 minutes or until the onions are well browned.
  3. Add the tumeric and mix well. Add the shrimp and sauté for about 2 to 3 minutes, until no longer pink.
  4. Add the coconut milk and salt. Simmer for 10 minutes or until the gravy starts to thicken. Remove from heat and serve hot.
  • Yields: 4 servings
  • Preparation Time: 30 minutes
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