Chingri Malai Curry – Bengali Coconut Shrimp Curry – Keto

Chingri Malai Curry – Bengali Coconut Shrimp Curry: shrimp sauteed in coconut milk along with sweet-scented Indian spices. Aromatic and silky curry is a popular Bengali recipe from Kolkatta (Bengal- India). Also known as Prawn Malai Curry.Glutenfree+Keto

I’m a huge seafood-loving person and love having shrimp/prawn/fish recipes that are mildly cooked and this Chingri Malai Curry / Bengali Coconut Shrimp Curry is my all-time favorite Bengali recipe.

What is Chingri Malai Curry?

As I just mentioned, the recipe originated from Bengal (Eastern side of India) and here’s what it means:

Chingri = Shrimp

Malai Curry = Creamy or Cream-based Curry

This recipe is perfect for Glutenfree, Keto diet too.

Chingri Malai Curry Ingredients

Chingri Malai Curry Ingredients

Ingredients for the Chingri Malai Curry: 

You need the following for the curry:

  • Shrimps (Chingri)
  • Coconut Milk (Malai): full-fat milk is preferred for a silky smooth curry finish.
  • Indian Spices: like cardamom, cinnamon, cloves, red chilies.
  • Onion + Ginger + Garlic
  • Oil – I’m using mustard oil but any light oil can be used.

Chingri Malai Curry Process

Process for Chingri Malai Curry: 

  1. To begin with, the shrimps are tossed with turmeric, salt (to give it a lush color) mix.
  2. Then they are lightly sautéed until they achieve a light pink color or cooked.
  3. Then we make the luscious coconut / malai curry using onion, spices and coconut milk.

Now, to achieve that Creamy Curry / Malai Curry consistency that it’s so famous for:

The shrimps are cooked in a mix of coconut milk + water along with fragrant spices like cinnamon, clove, and cardamom which enhances the flavor to a new high.

The spices used above are all mild and give this curry a sweet-aromatic flavor that goes perfectly with the lightness of shrimp.

Chingri Malai Curry -3Once all that is simmered in coconut milk (can – not carton coconut milk), it gives this Chingri Malai Curry an exceptional taste.

Chingri Malai Curry bong recipeOverall this Chingri Malai Curry is ready in about 15 minutes 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.


Bengali Prawn curry using coconut milk


Tried Our Recipe – AWESOME!!!

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:: Other Bengali Recipes to Try ::

Indian Fish Croquette - Bengali Macher Chop Recipe


Bengali Egg Curry in Coconut Milk (Dimer Malai Curry)


Yield: 4 People

Chingri Malai Curry - Bengali Coconut Shrimp Curry - Keto

Chingri Malai Curry

Chingri Malai Curry - Bengali Coconut Shrimp Curry - Keto: shrimp sauteed in coconut milk along with sweet-scented Indian spices. Aromatic and silky curry is a popular Bengali recipe from Kolkatta (Bengal- India). Also known as Prawn Malai Curry.

Prep Time 2 minutes
Cook Time 22 minutes
Total Time 24 minutes


  • 1 lb Uncooked Small Shrimp - Peeled and cleaned
  • 1 Can Coconut Milk
  • 1 Cup Onion – Thinly chopped
  • 1 Tsp Ginger+Garlic Paste – (You can use fresh OR store-bought)
  • 5 Tbsp of Oil
  • 2 Tbsp of Butter OR Ghee
  • 1 Tsp Tomato Paste - for color, you may skip.

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)


Chingri Malai Curry - Bengali Coconut Shrimp Curry:

  1. In a medium bowl, add turmeric, salt, shrimp and toss evenly (to smear turmeric n salt all over shrimp).
  2. Heat the nonstick wok over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn
  3. light pink and then remove immediately(Takes about 6-8 minutes)
  4. In the same wok, add 2 tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion
  5. and sauté till onions are pink (3 minutes).
  6. Add ginger-garlic paste, all spices and sauté for another 2 minutes, till everything is mixed and cooked slightly.
  7. Now add coconut milk, tomato paste, sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.
  8. Add cooked shrimp, sauté, cover the wok with a lid and let it cook on medium heat for 3-4 minutes.
  9. Take off the lid, sauté the curry one last time and switch off the heat.
  10. Transfer to a serving bowl and serve hot.


Chingri Malai Curry : can be served with steamed rice, cauliflower rice or flatbreads.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 300Total Fat: 50gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 150mgSodium: 700mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 30g


Chingri Malai Curry - Bengali Coconut Shrimp Curry


Chingri Malai Curry Recipe Bengali - shrimp - curry

31 Replies to "Chingri Malai Curry - Bengali Coconut Shrimp Curry - Keto"

  • Jacqueline Debono June 23, 2019 (9:22 am)

    These shrimp curry looks amazing! I love coconut based curries, especially with seafood. Definitely want to make this! Pinning for later!

  • Liz November 26, 2015 (8:30 pm)

    Tried this tonight, so yummy! Can I ask, would you always do vegetables separate (I did a mutter mushroom dish), and do you have any tips for avoiding a watery sauce?

    • Molly Kumar November 28, 2015 (7:29 pm)

      Hi Lizzie, thanks for trying the curry and I’m glad you liked it. If you want to add vegetables to any curry dish, you can cook the vegetables separately and then mix finally with curry. Whenever I cook anything with Mushrooms, I try to mushrooms first till most of its natural water gets soaked up (as mushrooms has lot of water). Do try more recipes from us and would love to hear back – Hugs, Molly

  • Oana @AdoreFoods September 28, 2015 (8:56 pm)

    I wish this was my dinner tonight! It looks so good and there is nothing better than a good, homemade curry! Drooling over my screen 🙂

    • Molly Kumar September 29, 2015 (4:53 am)

      Awee, thanks so much Oana 🙂 Come over anytime.

  • Marisa Franca @ All Our Way September 28, 2015 (12:04 pm)

    I am always looking for a good curry recipe. This sounds wonderful! Can’t wait to make it.

    • Molly Kumar September 29, 2015 (5:01 am)

      That would be fantastic Marisa – Thanks.

  • Lizzie September 28, 2015 (10:13 am)

    Looks yummy, I love coconut and cardamom. It’s great to see such a quick recipe that looks so tasty too!

  • Manju | Cooking Curries September 27, 2015 (12:04 am)

    This looks really good, Molly! I should make this for my meat-a-holic!

  • Rachel @ Simple Seasonal September 25, 2015 (2:11 am)

    This sounds delicious! I bet the sweetness from the coconut and the spice from the curry are an incredible duo!

    • Molly Kumar September 25, 2015 (4:29 am)

      So true, they compliment each other so well. Thanks for visiting Rachel 🙂

  • Katalina @ Peas & Peonies September 25, 2015 (12:55 am)

    These soup is making flavorful, I love it and I am dying to try it. I still can’t believe you take ur photos with an iPhone!

    • Molly Kumar September 25, 2015 (4:27 am)

      Thanks Katalina 🙂 Glad you liked the recipe & pics 🙂

  • CiaoFlorentina September 24, 2015 (10:14 pm)

    I am a shrimp fanatic and I love coconut, so for sure I would love this combo in my mouth right now !

    • Molly Kumar September 25, 2015 (4:26 am)

      Hahaha, I’m sure you would Florentina – Thanks.

  • swayamm September 23, 2015 (6:07 pm)

    Love prawn in coconut curry.. its a childhood fave for me. Gorgeous color too Mol!! Beautiful.. 🙂 Pinning!!

    • Molly Kumar September 24, 2015 (4:44 am)

      Thanks Swayamm, it’s one of our fav recipe at home too. I’m so happy that you liked it too 🙂

    • Sarah T May 29, 2020 (10:03 pm)

      I randomly found myself craving a shrimp malai curry but I had never made it, so I found this recipe. I didn’t have dry red chilli’s but I used 3 green chilli’s instead, but followed the rest of the recipe as stated….. and WOW was I impressed. This curry is full of flavor and is so delicious! So glad I found this recipe . Thank you Molly!

      • Molly Kumar May 31, 2020 (5:46 pm)

        Hi Sarah, thank you so much dear for making this Coconut Shrimp Curry and for your sweet message. The chilies do give it a nice spark of flavors in this creamy sauce – Hugs, Molly

  • foodlovinfamily September 22, 2015 (4:32 pm)

    This recipe sounds so flavorful and delicious. Excited to try making it.

  • Molly Kumar September 22, 2015 (5:21 am)

    Thanks Chris.

  • Platter Talk September 20, 2015 (10:42 pm)

    Fantastic photos and this dish looks entirely delectable! Wish I were there to try it!!

    • Molly Kumar September 22, 2015 (5:18 am)

      Thanks Dan….Sure, come over anyday 🙂

  • Hillary Reeves September 20, 2015 (6:25 pm)

    love love love!! coconut curry is my fave.

  • Razena | September 20, 2015 (4:26 am)

    I love this type of coconut curry and this one is a keeper.

    • Molly Kumar September 22, 2015 (5:21 am)

      Thanks Razena, its one of my fav curry too 🙂

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