Chingri Maacher Malai Curry - Shrimp In Coconut Cream Sauce

Chingri Maacher Malai Curry
Shrimp in Coconut Cream Sauce
A popular & festive main course in Bengali homes, this shrimp dish is usually prepared with the heads intact. I had a package of wild caught shrimp from the Gulf of Mexico that were beheaded (no pun intended) so that's what I used. The heads of shrimp contain flavorful oils full of omega-3, so if you can find 'heads-on' shrimp, they are definitely recommended.

Canned thick coconut milk, if opened without shaking first, has a thick layer of cream on top. Using a spoon, remove this cream and use it to make the sauce for this dish. The rest of the coconut milk can be saved in the refrigerator for another use.
Ingredients:1 lb. jumbo (21-25/lb.) shrimp, peeled and deveined1 can thick coconut milk (use only cream)1 large onion, peeled, quartered & blanched1 large onion, peeled & diced2 tsp. ginger paste1 tsp. garlic paste1 Roma (medium-size) tomato, diced1/2 tsp. Kashmiri mirch/paprika/cayenne pepper1/4 tsp. Bengali garam masala powder4 Tbsp. vegetable oil1 cinnamon stick2 big black cardamoms1/2 tsp. shah jeera or cumin seedssalt to taste1/4 tsp. turmeric5 hot green chilies, slitFew sprigs cilantro, chopped1 tsp. ghee
Directions:Toss shrimp with salt and turmeric, stir-fry until pink and set aside.Blend blanched onions, ginger paste, garlic paste & tomatoes into a paste.Heat oil over medium-high heat & sputter shah jeera, cinnamon & cardamoms.Add diced onions & Kashmiri mirch, & stir-fry until onions turn translucent.Add blended paste, lower heat to medium & simmer until oil resurfaces.Add garam masala powder, coconut cream & shrimp to pan.Toss to coat shrimp with sauce, adjust salt & simmer on low for 5 minutes.Remove from heat and garnish with chilies, cilantro and ghee.Serve with steamed Basmati rice.