Chingri Macher Malai Curry

Chingri Macher Malai Curry


  • 500g large shrimp, peeled and deveined
  • 1 cup coconut milk
  • 2 tablespoons mustard oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2 cinnamon sticks
  • 3-4 green cardamom pods
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Fresh coriander leaves, chopped for garnish


  • Heat the mustard oil in a pan over medium heat. Once it is hot, add the cumin seeds, bay leaf, cinnamon sticks, and green cardamom pods. Cook for one minute, or until fragrant.
  • Add the finely chopped onions and fry until they are translucent.
  • Add the minced garlic and grated ginger to the pan and fry for a minute.
  • Add the turmeric powder, cumin powder, coriander powder, and red chili powder to the pan and fry for a minute.
  • Add the peeled and deveined shrimp to the pan and cook for 2-3 minutes.
  • Pour the coconut milk into the pan and stir well.
  • Add salt to taste and let the curry simmer for 5-7 minutes or until the shrimp is cooked through.
  • Garnish with chopped fresh coriander leaves and serve hot with steamed rice.

Enjoy your delicious Chingri Macher Malai Curry for lunch or dinner!

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