Chungdi Malai (Coconut Shrimp Curry)

dinner shrimp seafood shellfish bay leaf cinnamon clove turmeric garam masala cardamom kosher salt onion ginger cumin sugar coconut milk yogurt ghee cilantro rice lime cookbooks indian

Maneet Chauhan and Jody Eddy

4 Servings

Source

Ingredients

2 lb. medium shrimp (about 24), peeled, deveined

2 bay leaves

2 cinnamon sticks, broken into small pieces

4 whole cloves

2 tsp. ground turmeric

2 tsp. garam masala

1 tsp. ground cardamom

Kosher salt

1 Tbsp. mustard oil*

1 large yellow onion, finely chopped

1 Tbsp. finely chopped ginger

2 tsp. ground cumin

1 tsp. Kashmiri or other mild red pepper powder

1 tsp. sugar

1 cup full-fat unsweetened coconut milk

2 Tbsp. plain whole-milk yogurt

1 Tbsp. ghee

Finely chopped cilantro, cooked basmati rice, and lime wedges (for serving)

Method

Toss shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala, and cardamom in a large bowl until shrimp are well coated; season with salt. Cover bowl with a damp cloth and chill 1 hour. Remove and discard bay leaves, cinnamon, and cloves.

Heat oil in a large high-sided skillet over medium-high. Add onion, ginger, cumin, red pepper powder, and sugar and cook, stirring, until onion is translucent, about 5 minutes. Add coconut milk and yogurt and whisk until smooth, then add shrimp and ghee and simmer, turning shrimp halfway through, until shrimp are cooked through, 7–8 minutes. Taste and season with salt.

Top with cilantro and serve with rice and lime wedges.

*Most mustard oils are not FDA-approved as edible in the United States due to their high erucic acid content. If you are concerned, look for Yandilla, an FDA-approved brand, online, or use olive oil instead.