Shrimp Malai Recipe Soma Sengupta

• 3 tablespoons of oil
• Five Cardamom pods
• Six Cloves
• Two or Three sticks of Cinnamon
• 1 1/2 to 2 pounds large shrimp, peeled & de-veined
• 2 table spoon of ginger paste (puree ginger in a liquefier or blender, adding as little water by teasponfulls if necessary)
• Seven or Eight Green Chili
• 1 teaspoon of turmeric powder
• Chili powder to taste (you can make it as hot or mild as you want, but this dish is better with some heat. I suggest you add at least 1 tsp. But if you cannot stand heat, you need not)
• 2 cans of coconut milk
• 1 tablespoon water
• 1 generous teaspoon sugar
• Salt to taste

1. Heat oil in a saute pan.
2. The pan must be at least 3 inches deep.
3. When oil is starting to smoke, add the cloves, cardamom and cinnamon and fry over medium heat, just until aromas are released.
4. This should take about 3-4 minutes.
5. Do not let the cardamom color.
6. Add shrimp.
7. Allow to fry for 2 or 3 minutes, then turn the shrimp over and fry for another 2 minutes.
8. Add ginger paste, turmeric powder and chili powder and saute for 1 minute.
9. Then add the green chilis, followed by the coconut milk and about a tablespoon of water.
10. Add the teaspoon of sugar and salt to taste.
11. Boil hard for 4 to five minutes.

of oil, pods, cinnamon, shrimp, ginger paste, turmeric, chili powder, coconut milk, water, generous, salt

Taken from www.chowhound.com/recipes/shrimp-malai-30952 (may not work)