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SAMOSASSHRIMP MALAI CURRY
SHRIMP(Chingri) MALAI CURRY
1 pound shrimp, shelled and deveined
1 tetra pack coconut milk
3 tblspn oil 2-3 cinnamon sticks
1 tblpn of Ginger Paste, ½ tblspn garlic paste
1/2 stick of Butter, or Sarsav /Mustard Oil
3 green chillies 3-4 cardamoms 1 dalchini
1 teaspoon turmeric (haldi) powder
3 tablespoons water
1 teaspoon cumin seeds (shahjeera)
1 tblspn Tomato Paste Onion Paste
2 dried Red Chillies
1 tspn Chilly Powder
1 tspn Salt 2 dry Bay Leaves
1 16 Oz Can of Tomato Puree Tomato Paste
1 tblspn Green Chilly and Poppy seed Paste
2 dried red chillies Sprinkle garam masala green chillies at end
1 teaspoon Mustard Seeds paste {optional}
Wash Shrimp several times. Marinate with salt and turmeric and fry till pink for two minutes per side. In a pan heat oil, butter. Add the whole garam masala and saute with the seeds for 2-3 Minutes. Add the Onion paste and saute for five minutes Add the green chilly, poppy seed and mustard seeds paste. wait for a minute. Add the Ginger-Garlic Paste. Saute Mixture for 30 sec. Gently stir in the prawns. Add the Prawns, gently stir them in on a low flame.For the curry pour in the coconut milk from sides. Stir till it comes to a bubble. Add the Garam Masala and coriander leaves for garnish at the end. Wash the shrimp thoroughly. Marinate with the salt and turmeric powder and fry until pink for 2 minutes per side. In a pan heat the oil and butter. Add the whole garam masala and sauté with the seeds for 2 to 3 minutes. Add the onion paste and sauté for 5 minutes. Add the green chilly poppy seed, and mustard seed paste. Wait for a minute. Add the gingergarlic paste. Sauté mixture for 30 seconds. Gently stir in the shrimp. Continue to sauté over low heat. For the curry pour in the coconut milk from sides. Stir until it comes to a bubble. Add the garam masala and coriander leaves for garnish and serve.
