Creamy Coconut Shrimp Curry — Shrimp Malai Curry
A Bengali coastal curry of plump shrimp in a fragrant coconut-cream gravy, layered with cardamom, cinnamon, and a touch of raisin sweetness.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g shrimp dry. Toss with 0.5 tsp salt and 0.5 tsp turmeric; rest 5 minutes. Purée 220g yellow onion to smooth paste. Measure ginger paste (2 tsp), garlic paste (1 tsp), and all spices. Lightly crush 6 cardamom pods. Slit 2 green chillies lengthways.
Sear
Heat 2 tbsp oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 60–90 seconds per side until just pink at edges. Remove and set aside; they will finish cooking later.
Toast
Lower heat to medium. Add 2 tbsp ghee with cardamom, cinnamon, cloves, and bay leaves. Sizzle 30 seconds until aromatic and fragrant.
Saute
Add onion paste and cook 6–7 minutes stirring constantly until moisture cooks off and paste turns light golden. Add ginger and garlic pastes; cook 1 minute until raw smell fades.
Bloom
Add chilli powder, cumin, coriander, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Stir 30 seconds with a splash of water to bloom the spices evenly.
Simmer
Pour in 300ml coconut milk and 100ml hot water. Add raisins, sugar, and slit green chillies. Simmer 5 minutes on low until gravy becomes glossy. Return shrimp with pan juices; simmer 2–3 minutes on low until shrimp curl tightly and reach 63°C internal—do not overcook.
Finish and plate
Stir in 0.5 tsp garam masala off the heat. Rest 1 minute covered. Plate shrimp curry with steamed basmati rice, lime pickle, and roasted papad alongside.
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