Chingri Malai Curry
Tender shrimp in a lush coconut-cream sauce with aromatic spices. This Bengali classic is rich, fragrant, and ready in under 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lbs shrimp, peeled and deveined
- 13.5 oz coconut milk, full-fat
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 2 tbsp lime juice, fresh
Instructions
- 1
Pat shrimp dry with paper towels. Season lightly with salt and pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium. Add cumin seeds; toast 30 seconds until fragrant.
- 3
Add diced onion; sauté 4 minutes until soft and starting to turn golden.
- 4
Stir in garlic and ginger; cook 60 seconds until the mixture becomes fragrant.
- 5
Add turmeric and chili powder; stir for 30 seconds to bloom the spices.
- 6
Pour in coconut milk; bring to a gentle simmer over medium-low heat.
- 7
Slide shrimp into the sauce. Simmer 4–5 minutes until pink and opaque throughout.
- 8
Remove from heat. Stir in lime juice and adjust salt to taste.
- 9
Serve over basmati rice with fresh cilantro and a lime wedge on the side.
Tools you’ll need
- 12-inch skillet or large sauté pan
- wooden spoon
- paper towels
- measuring spoons
- liquid measuring cup
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