Chingri Malai Curry

Ingredients

• 1 lb Uncooked Small Shrimp – 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
• 2 Tbsp of Butter OR Ghee
• 1 Tsp Tomato Paste – for color, you may skip.

Indian Spice Mix:

• 2 Bay Leaf
• 1 Cinnamon Stick
• 4 Cloves
• 3 Green Cardamom
• 2-3 Dry Whole Red Chilies
• 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)

Instructions

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. Add ginger-garlic paste, all spices and sauté for another 2 minutes, till everything is mixed and cooked slightly.
7. Now add coconut milk, tomato paste, sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.
8. Add cooked shrimp, sauté, cover the wok with a lid and let it cook on medium heat for 3-4 minutes.
9. Take off the lid, sauté the curry one last time and switch off the heat.
10. Transfer to a serving bowl and serve hot.