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Shrimp Malai Curry

চিংড়ি মালাই কারি (Chingri Malai Curry)

The malai curry, finished.

Serves 4 to 6  ·  Shrimp cook in 5 to 7 minutes  ·  Low heat to start

মায়ের রেসিপি (Mom's Recipe)

This Bengali shrimp curry, চিংড়ি মালাই কারি (Chingri Malai Curry), is a rich, flavorful dish that showcases the natural sweetness of shrimp. The word "মালাই" (malai) means cream, referring to the luscious gravy created with milk and spices.

The key to this recipe is the shrimp itself: cleaned carefully with the "ঘিলু" (ghilu/brain, the orange matter in the head) kept intact for maximum flavor, and the tails left on for presentation.

The ingredients

What the kitchen needs

The Protein

  • Shrimp (চিংড়ি) 3 lbs

    Whole head-on white shrimp, about 1 pack frozen

The Base

  • Onion 1 large

    ⅓ blended, ⅔ chopped

  • Tomato 1 large (pureed)
  • Cumin Seeds (জিরা) 1 tsp
  • Garlic Paste 1 tbsp
  • Ginger Paste 1.5 tbsp
  • Oil 3-4 tbsp

The Spices

  • Turmeric (হলুদ গুঁড়ো) 1 tsp
  • Red Chili Powder (মরিচ) ¾ tsp
  • Cumin Powder (জিরা গুঁড়ো) ½ tsp
  • Coriander Powder (ধনিয়া) 1 tsp

The Heat & Finishing

  • Green Chilies 2-3, slit
  • Habanero (optional) 1 small
  • Milk a splash
  • Coriander Leaves (ধনে পাতা) handful
  • Salt to taste

The method

The recipe, in four movements

Clean with patience, build the gravy low and slow, and let the shrimp barely cook at the end.

Cleaning the Shrimp (চিংড়ি পরিষ্কার করা)

This step is crucial and takes patience. Working through the takes about 30 to 40 minutes. Mom's method:

  1. Remove the legs (পা): "এটার পা গুলা ফেলে দিচ্ছি" (Etar pa gula phele dicchi), cut off the small legs under the head first
  2. Remove the claws/tentacles: take off the larger appendages
  3. Shell the body: remove the shell while keeping the tail intact for presentation
  4. Keep the head and brain (মাথা ও মগজ): "মাথার ভিতরে মগজ থাকে", the orange matter (ঘিলু/ghilu) is full of flavor!
  5. Devein thoroughly: remove the "poop track" from the head area and the top of the back
  6. Remove the eyes: clean out the eyes from the head
চিংড়ি পরিষ্কার (cleaned)
পরিষ্কার করা (cleaning)
ধোয়া (washing)

Preparing the Base

টমেটো ব্লেন্ড (tomato blend)
পেঁয়াজ ব্লেন্ড (onion blend)
প্রস্তুত (prepared)

Prepare two separate blends:

  1. Tomato Puree: blend the until smooth, about 30 seconds
  2. Onion Paste: blend about ⅓ of the until smooth, then reserve the other ⅔ for chopping

Heat in a pan on low heat. Add and let them sizzle until fragrant, about 30 to 45 seconds.

"মাথাটা রাখলে তরকারিটা মজা হয়"

"Mathata rakhle torkarita moja hoy"

If the head is kept, the curry becomes tasty.

Building the Gravy (গ্রেভি তৈরি)

  1. Add the blended to the tempered oil along with a little ; cook 2-3 minutes
  2. Add chopped chilies: add the and (if using)
  3. Add the pastes: stir in and
  4. Cook until fragrant: about 2-3 minutes, until the raw smell disappears
  5. Add dry spices: , , ,
  6. Stir and cook for about 3-4 minutes until oil begins to separate
  7. Add the and a little water
  8. Cover and simmer for about 8-10 minutes until the gravy thickens
ফোড়ন (tempering)
আদা রসুন (ginger garlic)
রান্না (cooking)
মসলা (spices)
সিদ্ধ (simmering)

Cooking the Shrimp (চিংড়ি রান্না)

  1. Add the cleaned to the simmering gravy
  2. Cook gently: shrimp cook quickly, about 5-7 minutes, until they curl and turn opaque
  3. Adjust gravy consistency: add water if you prefer more sauce
  4. Add a splash of to thicken and add richness; simmer 1-2 minutes more
  5. Taste and season: "খুবই চটপটে" (Khub-i chotpote), very flavorful!
  6. Garnish with a (ধনে পাতা)
  7. Adjust and serve hot.
নাড়াচাড়া (stirring)
রান্না (cooking)
সিদ্ধ করা (simmering)
স্বাদ দেখা (tasting)
ধনে পাতা (coriander)
তৈরি! (ready!)

Mom's Tips

  1. Keep the Shrimp Brain: The orange matter from the head adds incredible depth of flavor to the dish.
  2. Low and Slow for the Base: Start with low heat to prevent the spices from burning while building the gravy.
  3. Don't Overcook the Shrimp: Shrimp cook very quickly. Add them only when the gravy is ready.
  4. Milk for Richness: A splash of milk at the end thickens the gravy and adds creaminess.
  5. Separate Blends: Blending tomato and onion separately gives better control over consistency.

Key Bengali Terms

Term Bengali Meaning
Chingriচিংড়িShrimp/Prawn
MalaiমালাইCream
Ghilu/Mogojঘিলু/মগজBrain (orange matter in shrimp head)
MathaমাথাHead
PaপাLegs (of the shrimp)
TorkariতরকারিCurry
MachমাছFish or seafood
HoludহলুদTurmeric
MorichমরিচChili
JeeraজিরাCumin
Dhoniaধনিয়াCoriander
Dhone Pataধনে পাতাCoriander leaves
ChotpoteচটপটেTangy/Flavorful

At the Table

Serve hot with: