SHRIMP MALAI CURRY RECIPE RECIPES

Steps:

• Make a paste of turmeric, 1 tablespoon mustard oil, and salt. Apply the mixture to the shrimp. Cover and refrigerate for at least an hour.
• Heat the remaining oil in a medium-sized saute pan over medium heat and saute the marinated shrimp for 3 minutes. Remove from heat and keep aside.
• Heat the vegetable oil in a large skillet over medium heat. Add mustard seeds, cloves, cinnamon stick, and bay leaf. Cook, stirring constantly until it is toasted and fragrant (for about 2 minutes). Add chopped onions and cook till it is translucent (for about 2 minutes). Add cayenne pepper and 1/2 cup water and cook until the oil separates (for about 5 minutes).
• Lower the heat and add the coconut milk and the sauteed shrimp. Simmer until the shrimp are cooked (for about 4 minutes).
• Transfer to a serving dish and garnish with fresh coriander leaves and eat it with Basmati Rice.

Steps:

• Toss shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala, and cardamom in a large bowl until shrimp are well coated; season with salt. Cover bowl with a damp cloth and chill 1 hour. Remove and discard bay leaves, cinnamon, and cloves.
• Heat oil in a large high-sided skillet over medium-high. Add onion, ginger, cumin, red pepper powder, and sugar and cook, stirring, until onion is translucent, about 5 minutes. Add coconut milk and yogurt and whisk until smooth, then add shrimp and ghee and simmer, turning shrimp halfway through, until shrimp are cooked through, 7–8 minutes. Taste and season with salt.
• Top with cilantro and serve with rice and lime wedges.
• *Most mustard oils are not FDA-approved as edible in the United States due to their high erucic acid content. If you are concerned, look for Yandilla, an FDA-approved brand, online, or use olive oil instead.