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Chingri Malaikari is a classic Bengali curry of colossal head-on shrimp braised in fragrant coconut milk with warm spices like cardamom and cinnamon. The dish tastes indulgent and restaurant-caliber but requires minimal technique—just proper layering of spices and careful timing to avoid overcooked shrimp.
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Using kitchen shears, cut through shell of 1½ pounds shrimp and devein but do not remove shell. Toss shrimp with 1 teaspoon kosher salt and ½ teaspoon turmeric until evenly coated and set aside for 15 to 30 minutes.
While shrimp stand, toast 2 cinnamon sticks, 1½ teaspoons cloves, and 1 teaspoon cardamom pods in 12-inch skillet over medium heat, shaking pan occasionally to prevent burning, until fragrant, 1 to 2 minutes. Transfer spices to spice grinder and let cool, then process until finely ground, about 1 minute. Set garam masala aside. (This makes more Bengali garam masala than required; remaining can be stored at room temperature for up to 1 year.)
Heat ¼ cup vegetable oil in now-empty skillet over medium-high heat until shimmering. Add half of shrimp in single layer and cook until shells have turned bright pink, about 30 seconds per side. Transfer shrimp to large plate. Repeat with remaining shrimp.
Reduce heat to medium and add 1½ teaspoons ghee. When ghee is melted, add 2 arbols, 2 tej patta, and remaining 2 cinnamon sticks, 6 whole cloves, and 4 cardamom pods, and cook, stirring constantly, until fragrant, about 30 seconds. Add ½ cup grated red onion and 2 teaspoons sugar and cook, stirring frequently, until onion is browned, 6 to 8 minutes.
Add 1 tablespoon grated ginger and cook until fragrant, about 30 seconds. Add 1 teaspoon Kashmiri chile powder, remaining 1 teaspoon salt and remaining ½ teaspoon turmeric and cook, stirring constantly until spices are well distributed, about 1 minute. Stir in 2–4 long green chiles, slit cut along 1 side, and 1 can coconut milk and bring to simmer.
Add shrimp and any accumulated juices. Arrange shrimp in mostly single layer so they are nestled into sauce. Reduce heat to medium-low and simmer until shrimp are just opaque and sauce is slightly thicker than heavy cream, 4 to 6 minutes, flipping shrimp halfway through cooking. (If sauce is too thin by the time shrimp are cooked, remove shrimp with slotted spoon and continue to cook sauce until thickened.)
Off heat, sprinkle with ¾ teaspoon garam masala and drizzle with 1½ teaspoons melted ghee. Stir to incorporate. Remove whole spices, if desired, and serve.
Store covered in the refrigerator for up to 2 days; reheat gently on low heat without boiling. Best served fresh, but the spiced sauce reheats well; add fresh shrimp when reheating rather than reheating cooked shrimp.
Yes, but reduce cooking time to 2–3 minutes total to prevent rubbery texture. U15 (colossal) shrimp are traditional and hold their shape better in the curry.
Malaikari specifically uses coconut milk (malaï = cream) and whole spices bloomed in oil, creating a creamy, aromatic sauce distinct from tomato-based Bengali curries.
Prepare the spiced oil and sauce base up to 2 days ahead; add shrimp only when serving to avoid overcooking. Reheat sauce gently, then add raw shrimp for fresh texture.
Omit it or substitute one standard bay leaf, though the flavor will be slightly less complex. Tej patta has a citrusy, floral note distinct from European bay.
All vegetable oil works, but ghee adds traditional richness and nutty flavor. Use ¾ teaspoon extra ghee in place of ghee if substituting entirely.
