Chingri Malai Curry - Coconut Shrimp Curry

Chingri Malai Curry - Coconut Shrimp Curry

"Chingri Malai Curry" (Chingri = Shrimp & Malai = Coconut Milk) is a famous recipe from West Bengal, India (Eastern Region). My husband introduced me to this dish at his favorite restaurant in Bay Area. It's one of those dishes which you either fall in love completely or just don't like at all. For me, I completely loved it because of its succulent and sweet-spicy taste. It's made using coconut milk infused with simple and everyday Indian spice giving it an addictive taste along with a rich-creamy texture at the same time. Sugar is added to this curry to balance the spice and stimulate your taste bud. I have added ginger julienne to this recipe as I like the combination of ginger with it as it adds and enhances the flavor of the curry. 

Serves: 4

Serving Suggestion: Serve with Rice as an entree.  

Storage:  It can stored in an air tight container in fridge for 1-2 days

Tools:

1 Large nonstick wok with lid/cover

1 Medium Bowl

Ingredients:

1lb Uncooked Small Shrimp – Peeled and cleaned (You can use frozen OR fresh shrimp as per choice/availability)

1 Can Coconut Milk – I’m using a low fat 14 ounce can (you can use regular coconut milk as per taste)

1 Cup Onion – Thinly chopped

2 Tbsp Ginger+Garlic Paste – (You can use fresh OR store bought)

1 Tbsp Fresh Ginger – Julienned

2 Green Chilies – Deseeded and julienned (You can use less OR more chilies as per taste)

5 Tbsp of Oil

2 Tbsp of Butter OR Ghee

Indian Spice Mix:

2 Bay Leaf

2-3 Dry Whole Red Chilies

1½  Tsp Turmeric Powder

2 Tsp Red Chili Powder – (I’m using “Deggi Mirch” which is a slightly less spicy variety of red chili used to infuse color. This is easily available in Indian Stores OR You can completely omit this spice)

1 Tsp Red Chili Powder

2 Tsp Cumin Powder

2 Tsp Garam Masala Powder

1 Tsp Sugar – (Use sugar OR sugar substitute of your choice)

Method:

Heat the large nonstick wok over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn pink and are cooked (Takes about 6-8min for 1pound shrimps). Remove in a medium bowl.

Now heat the same large pan, add 2tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion and sauté till onions are pink (3min).

Add ginger-garlic paste and sauté for 2min and then remaining “Indian Spice Mix”. Saute for 3-4min.

Now add coconut milk, green chilies and sauté for 4min.

Add cooked shrimp, sauté and cover the wok with lid and let it cook on medium heat for 3-4min.

Take off the lid, sauté the curry one last time and switch off the heat.

Decorate with ginger and green chili julienne and serve hot.