Chingri Malai Curry (Bengali Coconut Shrimp) | CookOS

Chingri Malai Curry

Name: Chingri Malai Curry (Bengali Coconut Shrimp)
Prep time: 2 min
Cook time: 22 min
Total time: 24 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Bay Leaf; 1 Cinnamon Stick; 4 Cloves; 3 Green Cardamom; 2-3 Dry Whole Red Chilies; 2 Tsp Turmeric Powder; 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); 1 lb Uncooked Small Shrimp - Peeled and cleaned; 1 Can Coconut Milk; 1 Cup Onion – Thinly chopped; 1 Tsp Ginger+Garlic Paste – (You can use fresh OR store-bought); 5 Tbsp of Oil; 2 Tbsp of Butter OR Ghee; 1 Tsp Tomato Paste - for color, you may skip.

Chingri Malai Curry is a Bengali shrimp curry made with coconut milk and warm Indian spices like cardamom, cinnamon, and cloves. Its silky, aromatic sauce and tender prawns make it a restaurant-quality dish that's naturally keto-friendly.

🌍Indian 🥗Keto 🥗Pescatarian 🏷️Chingri malai curry 🏷️Coconut shrimp curry Bengali shrimp curry

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🏷️

🏷️Bengali coconut shrimp curry

Total

24 min

Servings

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Easycookingwithmolly · by Molly Kumar

Ingredients

2 Bay Leaf
1 Cinnamon Stick
4 Cloves
3 Green Cardamom
2-3 Dry Whole Red Chilies
2 Tsp Turmeric Powder
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)
1 lb Uncooked Small Shrimp - Peeled and cleaned
1 Can Coconut Milk
1 Cup Onion – Thinly chopped
1 Tsp Ginger+Garlic Paste – (You can use fresh OR store-bought)
5 Tbsp of Oil
2 Tbsp of Butter OR Ghee
1 Tsp Tomato Paste - for color, you may skip.

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Instructions

1
In a medium bowl, add turmeric, salt, shrimp and toss evenly (to smear turmeric n salt all over shrimp).
2
Heat the nonstick wok over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn
3
light pink and then remove immediately(Takes about 6-8 minutes)
4
In the same wok, add 2 tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion
5
and sauté till onions are pink (3 minutes).
6
Add ginger-garlic paste, all spices and sauté for another 2 minutes, till everything is mixed and cooked slightly.
7
Now add coconut milk, tomato paste, sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.
8
Add cooked shrimp, sauté, cover the wok with a lid and let it cook on medium heat for 3-4 minutes.
9
Take off the lid, sauté the curry one last time and switch off the heat.
10
Transfer to a serving bowl and serve hot.

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Tips & Notes

Pro tips

Bloom whole spices (bay leaf, cinnamon, cardamom, cloves, red chilies) in hot oil before adding aromatics to unlock their full fragrance.
Pat shrimp dry and add them to the curry at the very end; they cook in 2–3 minutes and turn tough if overcooked.
Use full-fat coconut milk and stir gently to avoid breaking up the shrimp; the silky texture is key to this dish.
Taste before adding sugar; the spices and shrimp sweetness may be enough, especially if using sugar substitutes for keto.

Substitutions

Coconut milk → Heavy cream or full-fat Greek yogurt (use less, add at the end to avoid curdling)
Dry red chilies → Red chili powder (start with 1/2 tsp, adjust to taste for similar heat)
Sugar → Stevia, monk fruit, or erythritol (adjust to taste)

Storage & make-ahead

Refrigerate cooled curry in an airtight container for up to 3 days; reheat gently on the stove with a splash of water or coconut milk to restore sauce consistency.