Chingri Macher Malai Curry

Ingredients:

• 500g large shrimp, peeled and deveined
• 1 cup coconut milk
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 cinnamon sticks
• 3-4 green cardamom pods
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves, chopped for garnish

Preparation:

• Heat the mustard oil in a pan over medium heat. Once it is hot, add the cumin seeds, bay leaf, cinnamon sticks, and green cardamom pods. Cook for one minute, or until fragrant.
• Add the finely chopped onions and fry until they are translucent.
• Add the minced garlic and grated ginger to the pan and fry for a minute.
• Add the turmeric powder, cumin powder, coriander powder, and red chili powder to the pan and fry for a minute.
• Add the peeled and deveined shrimp to the pan and cook for 2-3 minutes.
• Pour the coconut milk into the pan and stir well.
• Add salt to taste and let the curry simmer for 5-7 minutes or until the shrimp is cooked through.
• Garnish with chopped fresh coriander leaves and serve hot with steamed rice.

Enjoy your delicious Chingri Macher Malai Curry for lunch or dinner!