Chingri Malai Curry (Shrimp in Coconut Milk Curry)

Method

1. 1

   Season the shrimp with half the turmeric and a pinch of salt; sear in the mustard oil 1–2 minutes a side until just pink, not cooked through. Set aside.

2. 2

   In the same pan, temper the bay leaf, cinnamon and cardamom in the remaining oil.

3. 3

   Add the onion-ginger-garlic paste and fry until the raw smell is gone and it turns golden, about 8 minutes.

4. 4

   Stir in the chili powder and remaining turmeric with a splash of water so the spices bloom without scorching.

5. 5

   Pour in the coconut milk and 100 ml water; simmer gently 8–10 minutes until lightly thickened.

   💡 Keep it at a bare simmer — a hard boil can split the coconut milk into an oily, grainy gravy.

6. 6

   Slide the shrimp back in with the slit chilies and sugar; simmer just 3–4 minutes until the shrimp are cooked through and curled.

7. 7

   Rest 5 minutes off the heat, then serve hot over steamed rice.