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:
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.
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:: Other Bengali Recipes to Try ::
Chingri Malai Curry : can be served with steamed rice, cauliflower rice or flatbreads.
