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.

Shrimp In Creamy Coconut Curry (chingri Malai Curry)

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

  1. Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
  2. Add the ginger paste, garlic paste, and green chilies. Sauté for a few minutes.
  3. Reduce the heat to low and add the turmeric, red chili, cumin, and coriander powders. Cook for 2-3 minutes, stirring constantly.
  4. Pour in the coconut milk and bring the mixture to a gentle simmer.
  5. Add the shrimp and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
  6. Season with salt and garnish with fresh cilantro leaves.
  7. 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