作法
- 蝦子以第一份薑黃粉與鹽醃 10 分鐘。
- 厚底鍋熱芥末油至剛冒煙。蝦子每面輕煎 30 秒後盛出——稍後在醬中完成。
- 轉中火，鍋內加入小荳蔻、肉桂棒、丁香與月桂葉，煮 30 秒。
- 下洋蔥泥炒 6 分鐘至金黃。再下薑、蒜末爆香 60 秒。
- 倒入喀什米爾紅椒粉、香菜籽粉與孜然粉拌炒 60 秒。加 100 毫升水煮 4 分鐘——這是 bhuna 步驟，香料完全融合。
- 緩慢倒入椰漿邊倒邊攪以避免油水分離。下綠辣椒、糖與鹽，小火煮 4 分鐘讓醬汁略稠。蝦子回鍋再煮 4 分鐘——蝦不能久煮否則變硬。最後拌入酥油增加亮澤。撒上香菜，配白飯享用。
Common questions
Can 孟加拉椰漿蝦咖哩 be made ahead?
孟加拉椰漿蝦咖哩 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 孟加拉椰漿蝦咖哩 spicy?
孟加拉椰漿蝦咖哩 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 孟加拉椰漿蝦咖哩 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 孟加拉椰漿蝦咖哩 to make at home?
孟加拉椰漿蝦咖哩 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 孟加拉椰漿蝦咖哩 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
孟加拉椰漿蝦咖哩是兩岸孟加拉的婚宴菜——孟加拉與西孟加拉都把它列為招牌，但兩邊版本幾乎一樣。「malai」這裡指的是椰漿濃稠的脂肪層，而不是印度的奶油（malai）。溫和、微甜、香料層次豐富的個性，使它非常適合喜慶——對日常菜餚來說過於華麗，但慶祝時恰到好處。整尾帶頭蝦不可省，蝦頭中的蝦膏會在燉煮時釋入醬汁。
