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    You are in: Home / Recipes / Bengali Chingri Malai Curry (Shrimp Milk Curry) Recipe
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    Bengali Chingri Malai Curry (Shrimp Milk Curry)

    Bengali Chingri Malai Curry (Shrimp Milk Curry). Photo by KateL

    1/1 Photo of Bengali Chingri Malai Curry (Shrimp Milk Curry)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    raajoshri's Note:

    My mom being Bengali taught me how to make this recipe that I love to eat during winter time.

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    Units: US | Metric


    1. 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. 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. 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. 4
      Lower the heat and add the coconut milk and the sauteed shrimp. Simmer until the shrimp are cooked (for about 4 minutes).
    5. 5
      Transfer to a serving dish and garnish with fresh coriander leaves and eat it with Basmati Rice.

    Ratings & Reviews:

    • on September 30, 2013


      What a great weeknight dish! Had all the ingredients on hand except the shrimp. While the shrimp marinated, I made Indian-style basmati rice in the Zojirushi cooker and prep'ed the remaining ingredients, with time to spare. I would rate the spiciness as "2-Alarms" (based on Wick Fowler's Two-Alarm Chili, which is as fiery as we can eat without adverse consequences). By Indian standards, this is not very fiery at all. So, for our tame tastebuds, DH declared that the recipe's spiciness added to his enjoyment of the dish and should be kept as is. (If we had needed to tone it down, we could reduce the cayenne to 1/2 teaspoon.) This one goes into our "A-1 Rotation" cookbook, what a nice find! Made for 2013 My Three Chefs.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2014


      Very good, and suchn a nice change of pace from the usual curry. I loved the mustard flavor in the dish, although I did not have mustard oil so I just combined peanut oil with some stone-ground mustard. I added some diced bell pepper to the curry, and served everything over curried black beans & brown rice for a complete meal.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bengali Chingri Malai Curry (Shrimp Milk Curry)

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 356.4
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 8.9 g
    Cholesterol 143.2 mg
    Sodium 663.1 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 0.9 g
    Sugars 26.3 g
    Protein 16.6 g

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