Creamy Shrimp Malai Curry | Bangladeshi Recipe

Today we're making a Bangladeshi creamy shrimp malai curry, one of my absolute favorite Bangladeshi dishes. I am Tasneem Haleem and if you're not subscribed to my channel yet, please hit that subscribe button right now for more delicious videos every week. You can find this recipe in the description below. So let's get started. Wash your shrimp and pat them dry with a paper towel. Add in some turmeric powder, a bit of chili powder, and some salt. Mix it all together and set it aside. Get a pan very hot and pour in your oil. I'm using half mustard oil and half vegetable oil, but you can use either one if you want. Place your shrimps in the pan, making sure not to crowd the pan so much so that they get a nice even fry. Only fry them for 2-3 minutes because they'll go hard later in the curry if overcooked. You know a lot of people like cooking it forever, so it's up to you. When they're all done on both sides, take them out of the pan and put aside for later. Now in the same oil, add in your onions and cook until golden brown. Make sure to scrape this beautiful golden fond left by the shrimp so it doesn't burn. This fond will give the curry a great fried shrimp flavor. Add a bit of water to deglaze the pan if needed. Once your onions are done, add in your whole spices. Some cinnamon sticks, a few cloves, and black pepper pods, and some bay leaves. If you're not used to picking out these spices while you eat, you can watch my beef curry video to see how I use a cheesecloth to keep them separate. Fry the spices for a little bit, add in your ginger paste, garlic paste, and onion paste, and cook until the raw smell is gone. Now add in some water and your ground spices. Some cumin powder, coriander powder, and garam masala. If you want to ground your own spices for best flavor, I show you how to dry fry and grind your own in the beef curry video too. Cook for a while and keep adding in some water if it gets dry. Cook this for a few minutes. Once the raw spice smell is gone and the oil rises to the top, add in your fried prawns and its juices. Fry in the masala 2-3 minutes and then add in your coconut milk or cream. I'm using half of each for a little extra creaminess, still getting that coconut flavor. Stir and cook for just a few minutes or longer if you want a thicker sauce, and then once it's almost done, take out the bay leaves and add in a few green chillies. We're using the green chillies just for flavor, not their heat, so make sure to put them in whole. Cook for another minute and take it off the heat. You're done! A beautiful Bangladeshi creamy shrimp curry, best served with some steamy white rice or pulao. So good even Cece can resist trying to steal a bite. If you make this recipe, show me on Instagram by tagging Haleem Eats and you can also keep in touch with me on there. Again, don't forget to subscribe. See you guys next week. Bye!