Chingrir MalaiKari tastes pretty good using canned coconut milk and simmered almost to dryness. Here is a quick way to make it, I think, for eating during the weeknights, after coming from work. It is good during Summertime, served on hot rice and a small Indian style salad on the side.
- 2 Tbsp vegetable oil
- 3/4 cup thinly sliced onion
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- 2 sliced green serrano Chili
- 1 medium tomato, thinly sliced
- 1 lb Shrimp (approx 30 ct), shelled and deveined
- 1.5 Cup of coconut milk (canned)
- Salt to taste
- Fresh Cilantro to garnish
- Fry sliced onions in hot oil till they are golden and transparent.
- Add ginger and garlic and Chili and fry for 3 more minutes.
- Add sliced tomato and continue frying till mixture becomes like a paste.
- Add salt to taste and Coconut milk and simmer for a few minutes till mixture becomes thick.
- In a separate pan, using a little oil, fry the shrimp till they are pink on the outside.
- Add the shrimp to the coconut gravy and simmer covered for 10 minutes or till shrimps are cooked.
- Garnish with fresh Cilantro and green Chili.
- Serve immediately.
*Note- “A taste of Thai” coconut milk works out well with this recipe. However you can change to other brands of coconut milk, and the taste may vary slightly.
Source: Anjana Mitra-Parker