This post and recipe for Chingri Malaikari (Shrimp Curry with Coconut Milk) originally appeared on my old blog, My Fancy Pantry in 2012. I have updated the recipe here and made changes according to how I currently make this dish. I’ve learned a lot since then, so my recipes and methods have also evolved. I hope you enjoy this new, improved, recipe. If you’d like to see the old one, you can find it here.
I have a confession to make. Even though I consider myself an adventurous eater, I am still pretty judgmental. I might even be a bit of a “food snob.” The truth is, I always have been. If something looks or smells funny, I might still try it; but I make no promises (ehhmm…pickles!).
Growing up, I had a list of foods I would absolutely refuse to eat. The list included (but was not limited to): onions, shrimp (and other sea creatures), pickles, most vegetables and tomatoes (unless they were sauced, smashed, diced or in the form of ketchup. I loved ketchup).
As I’ve gotten older, I notice my taste-buds have evolved quite dramatically and most things on my list have been crossed off. But, it wasn’t until I developed a love for Indian food (and a certain Indian) that I began to appreciate onions, tomatoes, veggies…and shrimp.
Thankfully. I had no idea what I was missing!
This particular curry originates from West Bengal, India. Although my recipe isn’t entirely traditional, it’s flavor is pretty close.
Chingri Malaikari (Creamy Shrimp Curry) has a base made from coconut milk and onions. It’s flavored with bay leaves, cardamom, cinnamon, and clove. This is one of the first Bengali recipes I learned, and I think it’s a great introduction to the cuisine. The curry is very well balanced and quite delicious. It’s also incredibly easy and fast to make!
I might even say it’s my favorite!
Are there any foods that once disgusted you but now you love? Tell me about it in the comments! I know I can’t be alone…
