This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
The perfect festive dish to take along to a potluck, this shrimp curry is a Bengali favourite at any gathering. Malai means cream, but instead of using whipping cream, cream from a can of coconut milk is used. Suppress the natural inclination to shake the can before opening, and remove the cream that collects on the inside of the can top and keep scooping out the coconut cream from the can until the thin coconut milk becomes visible.
Purchase the largest raw shrimp that is available. I was lucky enough to find peeled & deveined shrimp that tasted divine. My indication of success is when children like what I cook and had fun watching the littlest kids clamoring for 'fish!' last night at a Diwali potluck.
First Cooking of Shrimp
To keep the shrimp soft and succulent, I introduced them to the sauce at the start, removed them and reintroduced them at the end of the cooking process.
Knowing there were going to be children at this get-together, I kept away from the stronger spices and kept the sauce simple.