Bengali Chingri Malai Curry (Shrimp Milk Curry) Recipe

Name: Bengali Chingri Malai Curry (Shrimp Milk Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs medium shrimp; 1 tablespoon turmeric powder; 2 tablespoons mustard oil; 2 tablespoons vegetable oil; 1 medium onion, finely chopped; 1 tablespoon mustard seeds; 1/2 teaspoon clove; 2 inches cinnamon sticks; 1 bay leaf; 1 teaspoon cayenne pepper; 1 cup coconut milk; 1 teaspoon fresh coriander leaves, chopped; salt

Servings: persons

1 1/2 lbs medium shrimp
1 tablespoon turmeric powder
2 tablespoons mustard oil
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 tablespoon mustard seeds
1/2 teaspoon clove
2 inches cinnamon sticks
1 bay leaf
1 teaspoon cayenne pepper
1 cup coconut milk
1 teaspoon fresh coriander leaves, chopped
salt

1
Make a paste of turmeric, 1 tablespoon mustard oil, and salt. Apply the mixture to the shrimp. Cover and refrigerate for at least an hour.
2
Heat the remaining oil in a medium-sized saute pan over medium heat and saute the marinated shrimp for 3 minutes. Remove from heat and keep aside.
3
Heat the vegetable oil in a large skillet over medium heat. Add mustard seeds, cloves, cinnamon stick, and bay leaf. Cook, stirring constantly until it is toasted and fragrant (for about 2 minutes). Add chopped onions and cook till it is translucent (for about 2 minutes). Add cayenne pepper and 1/2 cup water and cook until the oil separates (for about 5 minutes).
4
Lower the heat and add the coconut milk and the sauteed shrimp. Simmer until the shrimp are cooked (for about 4 minutes).
5
Transfer to a serving dish and garnish with fresh coriander leaves and eat it with Basmati Rice.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lbs medium shrimp, 1 tablespoon turmeric powder, 2 tablespoons mustard oil, 2 tablespoons vegetable oil, and more.

Yes, Bengali Chingri Malai Curry (Shrimp Milk Curry) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bengali Chingri Malai Curry (Shrimp Milk Curry)

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