Shrimp Malai Curry | Shrimp in Creamy Curry

This shrimp malai curry is a sure way to impress your guests!

I love making this for dinner parties with some polao and it is always a hit. You can make this with heavy cream or even coconut milk if you want it to be lactose free. I love using a mix of both for extra creaminess with a hint of coconut flavor. Try it out either way and see for yourself!

I like using extra large wild caught shrimp for this recipe.

The extra large just looks great in a curry and the wild caught shrimp have a nice red coloring that pops. The flavor and texture of the wild caught shrimp is also superior and really brings this dish to life! You can leave the shrimp with the shells on or off for this recipe. The shells give it a nice extra kick of shrimp flavor but can be more difficult to eat. I like to leave the tails on for the visual and some flavor.

The beautiful caramelized shrimp flavor in this dish comes from the rich golden fond leftover in the pan/on the shrimp from frying the shrimp first.

You want to fry the shrimp just enough for the golden fond to develop, and then add in water to keep it from burning (if it’s stuck to the pan) once you take out the shrimp. If the fond burns the curry will taste different.

You also NEED to cook the curry base for at least 10-15 minutes by adding water and reducing while stirring constantly. This step – known as koshano, is what makes this curry what it is. Without spending enough time on cooking the base/masala. your curry will taste of raw spices, and noone wants that!

Watch the whole process in the video below!

INGREDIENTS  

• 1 lb Shrimp
• 1/3 cup Oil (half mustard, half vegetable)
• 1/2 Large white/yellow onion (about 3/4 cup diced/sliced finely)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 Cinnamon stick (about 3 inches)
• 3 Cloves
• 4 Black Peppercorns
• 2 Bay leafs
• 1/4 tsp Red Chili Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Garam Masala Powder
• 1/2 tsp Flour (optional-if you like to reheat in microwave)
• 1/2 tsp Salt (or to taste)
• 1/3-2/3 cup Heavy Cream / Coconut Milk or both
• 4 Green Chilis (whole)
• Water as needed

INSTRUCTIONS 

Clean and wash your shrimp with salt. Pat dry with a paper towel. Season with red chili and turmeric powder.

Heat your pan on high, then add in your oil. Let it heat up for a minute, then add in your shrimp. Don’t crowd the pan or else the shrimp will give out too much water.

Fry for 2-3 minutes until the shrimp gets some char, then scoop out of the pan.

Turn your heat down to medium. Add in your onions and sauté until they start browning. Then add in your cinnamon, bay leaves, cloves, and black pepper pods. Fry for a minute.

Then throw in your ginger and garlic paste. Fry until the raw smells are gone.

Then add in your cumin, corriander, gorom mosholla and a splash of water. Reduce again. Fry for a few seconds in the oil.

Add in another splash of water and reduce again until the oils come out. Repeat this step for 10-15 minutes until the onions are super soft and the spices are nice and aromatic, adding water and making sure never to burn the spices.

Then once your base is ready, stir in a bit of flour and your salt.

Then add back in the fried shrimp, all the juices, your cream or coconut milk, and whole green chilis.

Simmer for a few minutes to let the sauce come together, adding a splash of water to thin it out if needed. Serve hot with some white rice or polao, and enjoy!