---
title: Chingri Malai Curry (Shrimp in Coconut Milk Curry)
servings: 4
prep time: 15 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/chingri-malai-curry
---

Gather @ground turmeric{1%tsp}, @kashmiri chili powder{1%tsp}, @cinnamon stick{1}, @green cardamom pod{4} and @green chili{4}.

Season the @shrimp{500%g} with half the turmeric and a pinch of @salt{}; sear in the @mustard oil{3%tbsp} 1–2 minutes a side until just pink, not cooked through. Set aside. ~{2%minutes}

In the same pan, temper the @bay leaf{2%leaf}, cinnamon and cardamom in the remaining oil.

Add the @onion{2}-@ginger{20%g}-@garlic{4%clove} paste and fry until the raw smell is gone and it turns golden, about 8 minutes. ~{8%minutes}

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

Pour in the @coconut milk{400%ml} and 100 ml water; simmer gently 8–10 minutes until lightly thickened. ~{9%minutes}

Slide the shrimp back in with the slit chilies and @sugar{1%tsp}; simmer just 3–4 minutes until the shrimp are cooked through and curled. ~{210%seconds}

Rest 5 minutes off the heat, then serve hot over steamed rice. ~{5%minutes}