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Chingri Malai Curry (Coconut Shrimp Curry) is a 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 the same time.
I’m a huge seafood loving person and love having shrimp/prawn/fish recipes that are mildly cooked and this Chingri Malai Curry is my all-time favorite Bengali recipe.
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
To begin with, the shrimps are tossed with a turmeric, salt (to give it a lush color) mix and lightly sautéed until they achieve a light pink color or cooked.
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 which goes perfectly with the lightness of shrimp.
Once all that is simmered in coconut milk (can – not carton coconut milk), it gives this Chingri Malai Curry an exceptional taste.
Overall 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.
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