Shrimp In Creamy Coconut Curry (chingri Malai Curry)
Shrimp in Creamy Coconut Curry, also known as Chingri Malai Curry, is a popular dish in Sylheti cuisine. This rich and flavorful curry is made with succulent shrimp cooked in a creamy coconut milk sauce, infused with aromatic spices.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3-4 green chilies, slit lengthwise
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger paste, garlic paste, and green chilies. Sauté for a few minutes.
- Reduce the heat to low and add the turmeric, red chili, cumin, and coriander powders. Cook for 2-3 minutes, stirring constantly.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the shrimp and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and garnish with fresh cilantro leaves.
- Serve the shrimp in creamy coconut curry hot with steamed rice or naan.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pan Wooden spoon Measuring spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy the shrimp in creamy coconut curry with steamed rice or naan bread.
Tips & tricks
Tips: Adjust the spiciness of the curry by adding more or fewer green chilies according to your preference.
Cost
$15