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Chingri malai curry with rice

Chingri malai curry is a Bengali dish of shrimp simmered in a fragrant coconut milk sauce, served with basmati rice. It serves 4, takes 40 minutes, is rated easy, and costs about €5.30 per person. The key to success is cooking the shrimp briefly, just one minute, before they finish gently in the sauce.

Tonight, chingri malai curry, Bengali shrimp simmered in a mild coconut milk sauce, served with basmati rice.

Chingri malai curry with rice
Total time
40 min
Difficulty
Easy
Cost per person
€5.30
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Spring, Fall
The kids
They generally like it

Chingri malai curry gets its name from the Bengali words for shrimp, chingri, and the coconut milk sauce, malai. The sauce is silky and lightly sweet, warmed with cardamom and garam masala, but never spicy hot. The shrimp stay firm and pearly because they only cook for a few minutes total, first seared, then finished in the sauce.

This is a dish that shakes up a weeknight dinner without demanding any special technique, perfect when you want something different on the table without spending hours in the kitchen. Kids tend to love its creamy mildness, and the whole cardamom pods can be removed before serving if you have guests. Basmati rice soaks up the sauce and rounds out the meal on its own.

The ingredients

4 people

Fish counter

  • Shelled shrimp 600 g

Pantry

  • Coconut milk 40 cl
  • Turmericoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 1 tsp
  • Cardamom podsoften in the pantry 4
  • Sugaroften in the pantry 1 pinch
  • Basmati riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 1 piece

Allergens Shellfish

The step by step recipe

  1. Blend the onions, garlic and ginger into a paste and cook it in the oil with the cardamom pods. 10 min

    Cook over medium heat until the paste no longer smells raw.

  2. Sear the shrimp with the turmeric for one minute, then remove them from the pan. 2 min

    Don't cook them any further, they'll finish cooking in the sauce.

  3. Add the garam masala and coconut milk to the paste, bring to a simmer and let it thicken. 8 min

    The coconut milk should never reach a hard boil.

  4. Return the shrimp to the pan, add the sugar and salt, and let everything simmer gently. 4 min

    Taste and adjust, the sugar rounds out the flavor without making it sweet.

  5. Cook the basmati rice in salted water, drain it and serve alongside the curry. 12 min

    Rinse the rice before cooking so it stays light and fluffy.

Our tips to get it right

  • Blend the onion, garlic and ginger paste until very smooth, an even texture gives you a sauce with no fibrous bits.
  • Choose already shelled shrimp on the larger side, they hold up better during cooking and give the dish more bite.
  • Make the onion paste ahead of time if you're short on time in the evening, it keeps a day in the fridge without losing its aroma.

The variations

  • Swap the shrimp for firm white fish chunks, like cod, adjusting the cooking time to the flesh.
  • For a vegetarian version, use cooked chickpeas or firm tofu instead of shrimp, seared the same way.
  • For kids, cut the cardamom down to two pods and skip the garam masala at the end for a milder sauce.

What to serve it with

  • Plain basmati rice
  • Warm naan bread
  • Spiced black tea

Storage

The curry keeps for 2 days in the fridge in a sealed container, reheat it gently without letting it boil so the shrimp don't toughen. It doesn't freeze well, the coconut milk and shrimp lose their texture once thawed. Make the onion paste ahead instead if you want to save time.

Questions about this dish

Can I use frozen shrimp?

Yes, thaw them completely and pat them dry before searing. Excess water would stop the turmeric from sticking and would make the sauce boil instead of simmer.

What if I don't have garam masala?

You can replace it with an equal amount of ground cumin and coriander mixed together. The flavor will be a bit less complex but still good.

Can I make the sauce ahead of time?

Yes, make the coconut milk sauce without the shrimp and keep it in the fridge. Reheat it gently, then add the raw shrimp to cook at the last moment.

Should I remove the cardamom pods before serving?

It's not required but it makes the dish easier to eat, especially for kids. You can also crush the pods lightly before cooking to release more aroma.

How long does it take to make a chingri malai curry with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chingri malai curry with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chingri malai curry with rice cost?

About €5.30 per serving, or €21.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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