Recipe of the Day - Bengali Shrimp Curry...... INGREDIENTS Shrimp (large)- 1 lb (we used 16-20 grade shrimp) Salt - 1/2 tsp + /12 tsp + to taste Turmeric Powder - 1/2 tsp + 1/2 tsp Oil - 1.5 tbsp + 1 tbsp Bay Leaf - 1 large or 2-3 small Ginger Paste- 1 tsp Onion- 1 med., chopped very fine (we used a food-processor) Red Chilli Powder - to taste Water - 1 cup Coconut Milk - 1, 14oz can Sugar - 1 tsp or to taste (optional) Shredded Coconut- 1 cup (very fine shred) Garam Masala- 1 tsp (more if you want it spicy) Green Chilies - to taste (slit) Ghee (Clarified Butter)- 1tsp COOKING DIRECTIONS Peel, devein and wash the Shrimp. Sprinkle 1/2 tsp of Salt and 1/2 tsp of Turmeric Powder and mix well. Keep aside. In a pan on medium flame, heat 1.5 tbsp of Oil. Saute the Shrimp till they are pink and cooked all the way through (for us about 5 minutes). Once done, remove the Shrimp and keep aside in a plate. Heat the balance of the Oil (1 tbsp) in the same pan or kadhai. Add the Bay Leaf and Ginger Paste after 30 seconds. Add in the Onions and cook till they turn brown. Once done, add in Red Chilli Powder and 1/2 tsp Turmeric Powder and 1 cup of Water and cook for another minute. Add in the coconut milk, Garam Masala & Sugar and mix well. Cover and allow the gravy to come to a boil. AAd in the Shrimp, cover and cook for about 10 mins. Add shredded coconut and green chili and boil(cook) till you get the right consistency. Once done, turn off the flame and add Ghee (Clarified Butter). Serve hot with Rice and Chapatis.
Posted on: Sat, 26 Oct 2013 07:50:59 +0000
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