2 Reviews

What a great weeknight dish! Had all the ingredients on hand except the shrimp. While the shrimp marinated, I made Indian-style basmati rice in the Zojirushi cooker and prep'ed the remaining ingredients, with time to spare. I would rate the spiciness as "2-Alarms" (based on Wick Fowler's Two-Alarm Chili, which is as fiery as we can eat without adverse consequences). By Indian standards, this is not very fiery at all. So, for our tame tastebuds, DH declared that the recipe's spiciness added to his enjoyment of the dish and should be kept as is. (If we had needed to tone it down, we could reduce the cayenne to 1/2 teaspoon.) This one goes into our "A-1 Rotation" cookbook, what a nice find! Made for 2013 My Three Chefs.

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KateL September 30, 2013

Very good, and suchn a nice change of pace from the usual curry. I loved the mustard flavor in the dish, although I did not have mustard oil so I just combined peanut oil with some stone-ground mustard. I added some diced bell pepper to the curry, and served everything over curried black beans & brown rice for a complete meal.

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rpgaymer February 10, 2014
Bengali Chingri Malai Curry (Shrimp Milk Curry)