This shrimp malai curry is so rich, creamy, and delicious – The sweetness of the shrimp and onions pairs beautifully with luscious coconut milk! You can enjoy this with rutis or parathas but I personally think it goes best with fragrant polao rice.
Ingredients:
- 2 lbs shrimp
- 2 tablespoon oil
- 1 large onion
- 2-3 tomatoes
- Half of a jalapeno or 2-3 green chilies
- 4 garlic cloves
- 1/2 cup of coconut milk
- 1 teaspoon turmeric, divided
- 1 teaspoon chili powder, divided
- Salt to taste
- Cilantro for garnish
Instructions:
- Add ½ teaspoons of turmeric powder, chili powder, and salt to the shrimp. Mix well
- Heat up the oil in a pan and sauté the shrimp for 2-3 minutes
- Remove the shrimp and set aside
- In the same pan, sauté the onions and jalapeno for 4-5 minutes
- Add the tomatoes along with the rest of the turmeric powder, chili powder, and salt
- Sauté for 5-6 minutes or until the oil floats to the top
- Add the coconut milk and cook for 5 more mins (or more, depending on the desired thickness for the gravy)
- Mix in the cooked shrimp. Simmer for 2-3 minutes and garnish with fresh cilantro!