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Bengali Chingri Malai Curry Shrimp Milk Curry Recipe

Indulge in the rich, creamy delight of authentic Bengali Chingri Malai Curry! This comforting shrimp curry, passed down through generations, is perfect for a cozy winter evening. Learn to make this flavorful dish with tender shrimp simmered in a fragrant coconut milk sauce, spiced just right. Get ready for a taste of Bengal!

Prep Time 20 mins
Cook Time 35 mins
Calories 356.4 kcal
Protein 33g
Rating 5.0 (2 Reviews)
Bengali Chingri Malai Curry Shrimp Milk Curry 110

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bengali Chingri Malai Curry Shrimp Milk Curry

  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon turmeric powder
  • 1 tablespoon mustard oil
  • 4 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 teaspoon mustard seeds
  • 4 cloves
  • 1 small cinnamon stick
  • 1 bay leaf
  • 1/2 teaspoon cayenne pepper
  • 1 can (13.5 ounce) full-fat coconut milk
  • 2 tablespoons chopped fresh coriander leaves
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Basmati rice, for serving

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How to Make Bengali Chingri Malai Curry Shrimp Milk Curry

  1. In a small bowl, make a paste of 1 teaspoon turmeric powder, 1 tablespoon mustard oil, and 1/2 teaspoon salt.
  2. Add the shrimp to the paste, ensuring they are evenly coated.
  3. Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
  4. Heat 2 tablespoons of vegetable oil in a medium-sized saute pan over medium heat. Add the marinated shrimp and saute for 3 minutes per side, until lightly pink.
  5. Remove the shrimp from the pan and set aside.
  6. In a large skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat.
  7. Add 1 teaspoon mustard seeds, 4 cloves, 1 small cinnamon stick, and 1 bay leaf. Cook, stirring constantly, until the seeds pop and the spices are fragrant (about 30 seconds).
  8. Add the finely chopped onion and cook until translucent, about 5 minutes.
  9. Stir in 1/2 teaspoon cayenne pepper (adjust to your spice preference).
  10. Add 1/2 cup water and cook until the oil separates from the spices, about 2-3 minutes.
  11. Reduce heat to low. Pour in the 1 can (13.5 oz) of full-fat coconut milk and gently stir in the sauteed shrimp.
  12. Simmer for 5-7 minutes, or until the shrimp are cooked through and the sauce has thickened slightly. Do not boil.
  13. Transfer the Chingri Malai Curry to a serving dish. Garnish with 2 tablespoons of chopped fresh coriander leaves.
  14. Serve hot with basmati rice.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

105g

Fat

44g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Shrimp Recipes Indian Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Seafood Indian Shrimp Shellfish Number Of Servings