Chingri Malai Curry
Shrimp wrapped in the elegance of the court! The finest Bengal delicacy woven with coconut milk
Description
A creamy, mild Bengali premium dish simmering large shrimp (Chingri) in coconut milk, ginger, and sweet elegant spices like cardamom.
Restaurants serving Chingri Malai Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Large shrimp
- Coconut milk
- Onion
- Ginger
- Cinnamon
- Cardamom
- Cloves
- Turmeric
- Chili powder
- Mustard oil
- Salt
- Sugar
Instructions
- Pre-treat shrimp with turmeric and salt, shallow-fry in mustard oil and remove.
- Fry cinnamon, cardamom, and cloves in a pot; add onion paste, ginger, turmeric, and chili powder to fry.
- Pour thick coconut milk, return shrimp, and simmer for minutes until the sauce becomes gooey to finish.
Learn more Spice, substitutes, tips
Key spices
Elegant cardamom aroma and coconut sweetness
Substitutes at Japanese supermarkets
Scallops (matches the same creamy sauce well)
Pairing
Basmati rice、White wine
Trivia
[Hardcore] Despite 'Malai (cream)' in the name, it refers to coconut milk, not dairy. Said to have come from trade with Malaysia, now essential for Bengali weddings and hospitality.
Eating tips & etiquette
[Unique Eating] Melt the shrimp head tomalley into the sauce, maximizing coconut and shrimp umami to mix with rice!
Allergen
Shrimp