Bengali

Coconut and Chili Chingri Malai Curry

Name: Coconut and Chili Chingri Malai Curry
Total time: 27 min
Yield: 2 servings
Cuisine: Bengali
Ingredients: 200g shrimp; 1/2 cup coconut milk; 1/4 cup onion; 1/2 tsp cumin seeds; 1/2 tsp turmeric; 1/2 tsp red chili powder; 1/2 tsp salt; oil for sautéing; 1 tbsp coconut flakes; 1/2 tsp chili powder

A rich and spicy variation with a creamy finish.

27 minutes2 servings

Method

Mix coconut flakes and chili powder into the shrimp mixture.
Peel and devein shrimp. Sauté cumin seeds, then add onion and cook until soft.
Add turmeric, chili powder, and salt. Stir in shrimp and cook until pink.
Pour in coconut milk, simmer for 10 minutes, and serve with rice.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Seafood Mains Soups

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