Bengali Chingri Malai Curry Shrimp Milk Curry Recipe

Ingredients for Bengali Chingri Malai Curry Shrimp Milk Curry

• Medium Shrimp
• Turmeric Powder
• Mustard Oil
• Vegetable Oil
• Onion
• 1 teaspoon mustard seeds
• Clove
• Cinnamon Sticks
• 1 bay leaf
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons fresh coriander leaves, chopped
• 1/2 teaspoon salt (for marinating, plus more to taste)

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.