Chingri Malai Curry (Coconut Shrimp Curry) is a scintillating, delicate yet delicious recipe from the state of Bengal in India. It’s the perfect pairing of lightly sautéed shrimp in a coconut sauce which is both mild n slightly spicy (yes you heard it right mild & spicy) at same time. How you may ask and do shall you know cause this is what I bring for you this weekend.
I’m not a huge seafood person but yes I do like an occasional shrimp/prawn/fish recipes that is mildly cooked and this curry is my all time favorite.
The shrimp is tossed in turmeric, salt (to give it a lush color) and lightly sautéed till they achieve a light pink color. The curry is a light coconut broth cooked in fragrant yet mild spices like cinnamon, clove and cardamom which enhances the flavor to a new high.
Overall it’s a quick curry ready in about 15 minutess but the taste is so heavenly that you’ll keep wanting to have more. It’s best enjoyed with a bowl of fresh steamed white rice but you can choose any side as per choice.
Chingri Malai Curry (Coconut Shrimp Curry)
1 Large nonstick wok with lid/cover 1 Medium Bowl Serving Bowl
Author: Molly Kumar
Recipe type: Entree
- 1 lb Uncooked Small Shrimp - Peeled and cleaned (You can use frozen OR fresh shrimp)
- 1 Can Coconut Milk – I’m using a low fat 14 ounce can (you can use any as per taste)
- 1 Cup Onion – Thinly chopped or minced
- 1 Tsp Ginger+Garlic Paste – (You can use fresh OR store bought)
- 5 Tbsp of Oil
- 2 Tbsp of Butter OR Ghee
- Indian Spice Mix:
- 2 Bay Leaf
- 1 Cinnamon Stick
- 4 Cloves
- 3 Green Cardamom
- 2-3 Dry Whole Red Chilies
- 2 Tsp Turmeric Powder
- 1 Tsp Red Chili Powder
- 2 Tsp Cumin Powder
- 2 Tsp Garam Masala Powder
- 1 Tsp Sugar – (Use sugar OR sugar substitute of your choice)
- In a medium bowl, add turmeric, salt, shrimp and toss evenly (to smear turmeric n salt all over shrimp).
- Heat the nonstick wok over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn
- light pink and then remove immediately(Takes about 6-8 minutes)
- In the same wok, add 2 tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion
- and sauté till onions are pink (3 minutes).
- Add ginger-garlic paste, all spices and sauté for another 2 minutes, till everything is mixed and cooked slightly.
- Now add coconut milk, sauté and let the curry (sauce) simmer and cook for about 4 minute over low heat.
- Add cooked shrimp, sauté, cover the wok with lid and let it cook on medium heat for 3-4 minutes.
- Take off the lid, sauté the curry one last time and switch off the heat.
- Transfer to serving bowl and serve hot.