Bengali Shrimp Masala
Description
This dish is simple enough to make on a weeknight, and elegant enough to serve at a Thanksgiving dinner. The sauce is rich and creamy, and the shrimp is poached in turmeric water. Peas add a pop of brightness.
Ingredients
- 1/2 teaspoon turmeric
- 2 pounds peeled, deveined shrimp (smaller is better here, don’t go for the jumbo prawns)
- 1/2 pound cauliflower, chopped
- 1/2 cup ghee or vegetable oil
- 1 1/2 cups finely chopped onions
- 3 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons paprika
- 1/4 cup plain yogurt (full fat is best)
- 1 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1/4 cup heavy cream
- 10 ounces frozen peas
- basmati rice, to serve
Directions
- Bring 1 quart of water to boil. Add turmeric, shrimp, and cauliflower; cook for 3-4 minutes, until shrimp are just done. Drain the shrimp and cauliflower while reserving the turmeric water, and set aside.
- Heat ghee in a large pan over high heat, and add onions. Fry onions until they turn golden brown and translucent, stirring constantly. Add garlic and cook for another minute.
- Reduce heat, add cumin, coriander and paprika. Stir together, then add half the reserved cooking liquid. Increase heat and boil uncovered for about 10 minutes.
- Add the remaining liquid and boil for another 20 minutes, until the sauce is thick.
- Add yogurt, salt, and red pepper flakes. Cook for another 2-3 minutes.
- Add shrimp and cauliflower back in, and cook until shrimp is heated through.
- Turn off heat, add peas and heavy cream, mix, and let rest for at least 15 minutes before you serve it over basmati rice.
