Chingri Malaikari (Prawn Curry)

Ingredients:

• 1 to 2 lb tiger prawns/shrimps

• 1 can coconut cream

• 1 cup full-fat yoghurt

• ¼ + ¼  teaspoon turmeric powder

• ¼ + ½ teaspoon chilli powder

• 2 tablespoons ghee

• ⅓ cup onion paste

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• ½ to 1 teaspoon gorom moshla

• 4 to 6 bird’s eye chillies

Directions

1. Peel and devein the shrimp. Marinate the shrimp with a pinch of salt, ¼ teaspoon of turmeric powder, ¼ teaspoon chilli powder and set it aside. 

2. Using a non-stick frying pan, add and warm a tablespoon of ghee, add in the onion, ginger and garlic paste, and cook it for 2 to 3 minutes.

3. Once the pastes start getting thick, add the rest of the turmeric and chilli powder, salt and cook until the ghee starts to separate and float on top of the spices. It should take about 5 minutes. 

4. Beat the yoghurt before adding it to the spice mixture using a small fork. Incorporate the yoghurt and cover and cook for 3 to 5 minutes. 

5. Make sure the mixture isn’t sticking to the bottom of the pan before adding a coconut cream can and letting it simmer on medium heat for 15 minutes.

6. Taste and check the sauce for salt – check if it needs more and add in the shrimp and cook for 5 to 8 minutes on medium heat or until the shrimps are cooked through. 

7. Let the shrimp sit for 5 minutes before serving with some pilaf or steamed basmati.