Bengali

Cumin and Coriander Chingri Malai Curry

Name: Cumin and Coriander 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; 1/2 tsp ground cumin; 1/2 tsp ground coriander

A warm and earthy variation with a rich flavor.

27 minutes2 servings

Method

Blend cumin and coriander 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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