Bengali Chingri Malai Curry (Shrimp Milk Curry)

Name: Bengali Chingri Malai Curry (Shrimp Milk Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Bengali Muslim (Dhaka & Kolkata)
Ingredients: 1.5 lb medium shrimp; 1 tbsp turmeric powder; 2 tbsp mustard oil; 2 tbsp vegetable oil; 1 medium onion; 1 tbsp mustard seeds; 0.5 tsp clove; 2 inches cinnamon sticks; 1 bay leaf; 1 tsp cayenne pepper; 1 cup coconut milk; 1 tsp fresh coriander leaves; salt

Prawns, coconut milk and bay leaves come together in this curry, fragrant with turmeric and mustard seeds and simmered on the stove. Finish with fresh coriander leaves.

35 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

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 min
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).
4 min
5
Transfer to a serving dish and garnish with fresh coriander leaves and eat it with Basmati Rice.