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Shrimp Malai Curry

চিংড়ি মালাই কারি (Chingri Malai Curry)

মায়ের রেসিপি — Mom's Recipe

About This 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.

"মাথাটা রাখলে তরকারিটা মজা হয়"
(Mathata rakhle torkarita moja hoy) — If the head is kept, the curry becomes tasty

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.

Serves: 4-6 people

Ingredients

The Protein

  • Shrimp (চিংড়ি) 3 lbs
  • Whole head-on white shrimp, about 1 pack frozen

The Base

  • Onion 1 large
  • ⅓ blended, ¾ 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 Recipe

1

Cleaning the Shrimp (চিংড়ি পরিষ্কার করা)

This step is crucial and takes patience. 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
Mom says: "The orange stuff is the brain, you keep that because it's deliciousness. Do not get rid of it."
চিংড়ি পরিষ্কার (cleaned)
পরিষ্কার করা (cleaning)
ধোয়া (washing)
2

Preparing the Base

Prepare two separate blends:

  1. Tomato Puree: Blend 1 whole tomato until smooth
  2. Onion Paste: Blend about ⅓ of the onion until smooth (reserve rest for chopping)

Heat oil in a pan on low heat. Add 1 tsp whole cumin seeds and let them sizzle until fragrant.

Tip: "We're putting the heat on super low so the oil heats as we cut the onion."
টমেটো ব্লেন্ড (tomato blend)
পেঁয়াজ ব্লেন্ড (onion blend)
প্রস্তুত (prepared)
3

Building the Gravy (গ্রেভি তৈরি)

  1. Add the blended onion to the tempered oil along with salt
  2. Add chopped chilies — Add green chilies and habanero (if using)
  3. Add the pastes: Stir in garlic paste and ginger paste
  4. Cook until fragrant — the raw smell should disappear
  5. Add dry spices: Turmeric, chili powder, cumin powder, coriander powder
  6. Stir and cook until oil begins to separate
  7. Add tomato puree and a little water
  8. Cover and simmer until gravy thickens
From the video: The spices are added one by one — first turmeric (for color), then chili powder, then cumin powder.
ফোড়ন (tempering)
আদা রসুন (ginger garlic)
রান্না (cooking)
মসলা (spices)
সিদ্ধ (simmering)
4

Cooking the Shrimp (চিংড়ি রান্না)

  1. Add the cleaned shrimp to the simmering gravy
  2. Cook gently — shrimp cook quickly, about 5-7 minutes
  3. Adjust gravy consistency — Add water if you prefer more sauce
  4. Add a splash of milk to thicken and add richness
  5. Taste and season — "খুবই চটপটে" (Khub-i chotpote) — Very flavorful!
  6. Garnish with fresh coriander leaves (ধনে পাতা)
Mom's tip: "I had to put a little milk to make the sauce thick."

On gravy preference: "Based on your sauce preference you can either let it evaporate or leave more."
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
TorkariতরকারিCurry
HoludহলুদTurmeric
JeeraজিরাCumin
Dhone Pataধনে পাতাCoriander leaves
ChotpoteচটপটেTangy/Flavorful

Serving Suggestions

Serve hot with:

  • Steamed white rice (ভাত/bhat)
  • A side of ডাল (dal/lentils)
  • Simple vegetable stir-fry