Boil the potatoes in water to cover until just fork-tender; drain. Lightly prick the potatoes with a fork. Set aside.
In a large skillet, heat the oil on high. Add the Ginger-Garlic Paste and sauté for about 10 seconds. Add the dried red chili and tumeric; mix well. Add the tomatoes and sauté for another 2 to 3 minutes.
Add the yogurt and cook for about 5 minutes. Add the potatoes. Sauté for 1 minute. Add the water and lower the heat. Cover, and cook for about 20 minutes. Add salt to taste. Serve hot.
* Recipe for Ginger-Garlic Paste provided in the cookbook. You may also use a jarred variety that is widely available at Asian grocery stores.
Shrimp in Coconut Milk (Chingri Maacher Malai Curry)
1 bay leaf
1 teaspoon cumin seeds
1 (1-inch) cinnamon stick
2 cloves
4 black peppercorns
1-inch piece fresh gingerroot, peeled and sliced
4 garlic cloves
Water, as needed
3 tablespoons vegetable oil
1 large red onion, minced
1/2 teaspoon tumeric powder
1 pound shrimp, peeled and deveined
1 (14-ounce) can light coconut milk
Table salt, to taste
In a spice grinder, roughly grind the bay leaf, cumin seeds, cinnamon stick, cloves, peppercorns, ginger, and garlic. Add 1 tablespoon of water if needed.
In a medium-sized skillet, heat the vegetable oil. Add the ground spice mixture and sauté for about 1 minute. Add the onions and sauté for 7 to 8 minutes or until the onions are well browned.
Add the tumeric and mix well. Add the shrimp and sauté for about 2 to 3 minutes, until no longer pink.
Add the coconut milk and salt. Simmer for 10 minutes or until the gravy starts to thicken. Remove from heat and serve hot.
