Bengalichingrimalaicurryshrimpmilkcurry Recipes

Steps:

• Make a paste of turmeric, 1 tablespoon mustard oil, and salt. Apply the mixture to the shrimp. Cover and refrigerate for at least an hour.
• Heat the remaining oil in a medium-sized saute pan over medium heat and saute the marinated shrimp for 3 minutes. Remove from heat and keep aside.
• Heat the vegetable oil in a large skillet over medium heat. Add mustard seeds, cloves, cinnamon stick, and bay leaf. Cook, stirring constantly until it is toasted and fragrant (for about 2 minutes). Add chopped onions and cook till it is translucent (for about 2 minutes). Add cayenne pepper and 1/2 cup water and cook until the oil separates (for about 5 minutes).
• Lower the heat and add the coconut milk and the sauteed shrimp. Simmer until the shrimp are cooked (for about 4 minutes).
• Transfer to a serving dish and garnish with fresh coriander leaves and eat it with Basmati Rice.

Steps:

• Put the spice mix ingredients in a grinder or mortar and pestle and crush to a fine powder. Set aside.
• Cut the fish up into chunks and place in a large bowl with the salt and turmeric powder. Toss until all your fish pieces are a nice yellow color.
• Heat the canola oil and fry the fish until it is lightly browned. Remove with a slotted spoon and set aside.
• Add a little more oil to the pan (if needed), then add the chopped onions. Saute until translucent.
• Add the ginger, garlic and bay leaf and cook for one or two minutes. Then add the spice mix and cook for another couple of minutes.
• Pour in the water along with the salt and sugar. Then take the pan off the heat and add the yogurt, stirring until all the ingredients are well-incorporated. Put the pot back on the stove over low heat and cook for five minutes, stirring occasionally to prevent burning.
• Return the fish and any juices to the pot and continue to cook over low heat, for five minutes or until the fish is cooked through. Take out the bay leaf and serve over steamed basmati rice.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
• Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.