Indian Seafood Recipes - Creamy Shrimp Curry (Chingdi Macher) Recipe

Ingredients

• 3/4 in (2 cm) ginger, sliced

• 6 cloves garlic

• 1/2 teaspoon cumin seeds

• 3 tablespoons mustard or vegetable oil

• 1 bay leaf

• 4 cloves

• 1 cinnamon stick (2 in/5 cm)

• 4 green cardamom pods, bruised

• 1 large onion, diced

• 4 green chilies, deseeded and minced

• 1/2 teaspoon salt

• 1/2 cup (125 ml) water

• 1 lb (500 g) shrimp, peeled and divined

• 1 cup (250 ml) thick coconut milk

• 1/2 teaspoon sugar (optional)

• Minced coriander leaves (cilantro), to garnish

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Method:

1. Place the ginger, garlic and cumin in a blender or food processor and grind to a paste.

2. Heat the oil in a wok and stir-fry the bay leaf, cloves, cinnamon and cardamom for 1 to 2 minutes until fragrant. Add the onion and stir-fry gently for 5 minutes before adding the green chilies and the ginger paste. Continue stirring for another 2 minutes. Add the salt and water.

3. Simmer uncovered for 5 minutes, then place the shrimp in the wok and simmer for another 3 minutes. Add the coconut milk and simmer gently for about 5 minutes, stirring occasionally, until the shrimp are tender. Stir in the sugar, if using, and serve sprinkled with coriander leaves.