SERVES 3
This aromatic and silky textured shrimp curry comes from state of West Bengal in the eastern part of India. It is arguably the most popular dish in the Bengali cuisine. Mildly spiced with a gravy made from coconut milk, this dish is usually prepared using mustard oil even though vegetable, sunflower or olive oil can be used. It is usually served with hot steamed rice. I have realized that this dish goes perfectly well with a buttery chardonnay. 😊
1 lb large shrimp, shelled and deveined
1 tbsp vegetable oil or sunflower oil
1 tbsp mustard oil
1 tbsp clarified butter (ghee)
2 dried bay leaves
2 cloves
2 green cardamom pods
1 2-in cinnamon stick
1 medium red onion, ground to a fine paste
1 tbsp ginger paste
½ tsp turmeric powder
1 tsp chili powder. I use the mild Kashmiri chili powder
2 dried red chilies. I use the mild Kashmiri chili
2 tbsp plain yogurt, beaten
2 green chilies, slit
1 can (13.5 oz or 400 ml) of coconut milk. I prefer to use the Chaokoh brand
1 cup water
1½ tsp salt, adjust to taste
1 tsp sugar
¼ tsp garam masala
1 In a mixing bowl, sprinkle ¼ tsp turmeric powder, ½ tsp red chili powder and ½ tsp salt over the shrimp. Mix well to coat the shrimp with the turmeric and salt. Marinate in the refrigerator for 30 minutes to an hour.
2 Heat the vegetable or sunflower oil and the mustard oil in a pan over medium high heat. When the oil is hot add the shrimp and sauté for about a minute. Do not sauté for too long as the shrimp will be cooked further later.
3 Add the clarified butter to the residual oil. Then toss in the dried red chilies, bay leaves, cloves, cardamom and cinnamon stick and sauté for about 1 minute.
4 Add the onion paste and sauté until the paste turns brown, about 4 minutes. Add the green chilies and ginger paste and sauté for another 2 minutes.
5 Add the remaining ¼ tsp of turmeric powder, ½ tsp of red chili powder and 1 tsp salt (adjust to taste) and mix well. Stir frequently till the oil starts separating from the spices, about 2-3 minutes.
6 Add the beaten yogurt and sugar and reduce the heat to medium. Mix well and cook for about 2 minutes.
7 Pour in the coconut milk along with the water and bring it to a boil. Add the shrimp and cover the pan. Cook for additional 4-5 minutes and remove from heat immediately. Do not cook for longer as it will overcook for shrimp.
Just prior to serving, garnish by sprinkling the garam masala. Serve with hot steamed white rice.
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