Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

Shrimps are the most popular shellfish in Bengal. This dish is cooked in the style of malai chingri, which means shrimps cooked in dairy or coconut cream. Because of the richness of the ingredients, serve this korma with plain boiled rice for a delicious meal.

Ingredients: (Serves 4)

10-12 peel, cooked jumbo shrimp (king prawns), thawed if frozen

45 ml/3 tablespoons plain (natural) yogurt

5 ml/1 teaspoon paprika

5 ml/1 teaspoon garam masala

15 ml/1 tablespoon tomato paste (puree)

60 ml/4 tablespoons coconut milk

5 ml/1 teaspoon chili powder

150 ml/¼ pint water

15 ml/1 tablespoon vegetable oil

5 ml/1 teaspoon crushed garlic

5 ml/1 teaspoon grated fresh root ginger

2.5 cm/1 inch piece cinnamon stick, halved

2 green cardamom pods

Salt

15 ml/1 tablespoon chopped fresh cilantro (coriander) leaves, to garnish

Method:

If the shrimps had been frozen, drain thoroughly in a strainer (sieve) over a bowl to ensure that all excess liquid is removed before cooking.

Place the yogurt, paprika, garam masala, tomato paste, coconut milk, chili powder and water into a large glass bowl, and season to taste with salt. Blend the ingredients together. Set aside.

Heat the oil in a wok, karahi or large pan, add the garlic, ginger, cinnamon, cardamoms and season to taste with salt. Fry over a low heat for 1-2 minutes. Pour in the spice mixture and bring to the boil, stirring occasionally.

Add the shrimps and cook, stirring constantly, until the sauce starts to thicken. Garnish and serve with plain boiled rice.

Happy Cooking,

Carol