Bengali Coconut Chingri Malai Curry

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and creamy shrimp curry cooked in coconut milk and infused with fragrant spices, a festive delicacy from Bengal’s coastal cuisine. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, mustard oil, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 350 cal/serving

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Ingredients

500 g large shrimp, peeled and deveined
3 tbsp mustard oil
1 tbsp ginger paste
1 tbsp garlic paste
2, slit green chili
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
400 ml coconut milk
1.5 tsp salt
1/2 tsp sugar
2 tbsp, chopped fresh coriander leaves

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Instructions

Step 1: Heat 3 tbsp mustard oil in a large pan over medium heat until shimmering, then add 1 tbsp ginger paste, 1 tbsp garlic paste, and 2 slit green chilies, sauté for 2 minutes until aromatic.
Step 2: Stir in 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder, cooking the spices for 1 minute until fragrant.
Step 3: Add 500 g peeled shrimp and 1.5 tsp salt, sauté for 3-4 minutes until the shrimp start to turn pink.
Step 4: Pour in 400 ml coconut milk and 1/2 tsp sugar, bring the curry to a gentle simmer, cover, and cook for 8-10 minutes until shrimp are cooked through and the sauce thickens slightly.
Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh coriander leaves, and serve hot with steamed basmati rice.