Wednesday, September 24, 2014

Chingri Maacher Malai Curry - Shrimp in Coconut Cream Sauce

Chingri Maacher Malai Curry
Shrimp in Coconut Cream Sauce
A popular & festive main course in Bengali homes, this shrimp dish is usually prepared with the heads intact. I had a package of wild caught shrimp from the Gulf of Mexico that were beheaded (no pun intended) so that's what I used. The heads of shrimp contain flavorful oils full of omega-3, so if you can find 'heads-on' shrimp, they are definitely recommended.

Canned thick coconut milk, if opened without shaking first, has a thick layer of cream on top. Using a spoon, remove this cream and use it to make the sauce for this dish. The rest of the coconut milk can be saved in the refrigerator for another use.