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.
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.
Process for Chingri Malai Curry:
- To begin with, the shrimps are tossed with turmeric, salt (to give it a lush color) mix.
- Then they are lightly sautéed until they achieve a light pink color or cooked.
- 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.
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.
Tried Our Recipe – AWESOME!!!
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:: Other Bengali Recipes to Try ::
- 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:
- 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, tomato paste, sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.
- Add cooked shrimp, sauté, cover the wok with a 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 a serving bowl and serve hot.
Chingri Malai Curry : can be served with steamed rice, cauliflower rice or flatbreads.
Amount Per Serving: Calories: 300Total Fat: 50gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 150mgSodium: 700mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 30g