Bengali Chingri Malai Curry (Shrimp Milk Curry)

Name: Bengali Chingri Malai Curry (Shrimp in Coconut Milk)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 1/2 lbs medium shrimp; 1 tablespoon turmeric powder; 2 tablespoons mustard oil; 2 tablespoons vegetable oil; 1 medium onion, finely chopped; 1 tablespoon mustard seeds; 1/2 teaspoon clove; 2 inches cinnamon sticks; 1 bay leaf; 1 teaspoon cayenne pepper; 1 cup coconut milk; 1 teaspoon fresh coriander leaves, chopped; salt

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Bengali Chingri Malai Curry is a creamy shrimp dish made with coconut milk, mustard oil, and aromatic spices like cinnamon, cloves, and bay leaf. The standout trait is its silky, mildly sweet coconut base balanced with warm spices and a distinctive mustard oil finish.

🥗Pescatarian 🏷️Indian 🏷️< 60 mins

Bengali Chingri Malai Curry (Shrimp Milk Curry)

Total

35 min

Servings

6

Difficulty

Medium

Recipe Source

View original recipe

From Food.com · by raajoshri

Ingredients

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13 Ingredients

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Instructions

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

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Tips & Notes

Pro tips

Toast mustard seeds briefly in oil before adding onions to release their pungent oils and deepen flavor.
Add shrimp in the final 3-4 minutes only—it cooks fast and becomes tough if simmered longer.
Use medium shrimp; they cook evenly and absorb spice flavor better than larger or smaller varieties.
Temper cloves and cinnamon with bay leaf to prevent any single spice from overwhelming the delicate coconut base.

Substitutions

Medium shrimp → large shrimp (add 1-2 minutes cooking time) or prawns (same timing)
Mustard oil → cannot authentically substitute; no alternative captures the signature flavor
Turmeric powder → turmeric root grated fresh (use 1 tablespoon grated for same amount)
Cayenne pepper → red chili powder (use same amount for milder heat)

Storage & make-ahead

Refrigerate in an airtight container for up to 2 days. Reheat gently on low heat with a splash of water or coconut milk; do not boil shrimp again.

Common Questions

Can I use regular vegetable oil instead of mustard oil?

Mustard oil is essential to authentic flavor; substituting removes the signature peppery, nutty taste. Use only if unavailable, but the curry will taste noticeably different.