Chingri Malai Curry with Steamed Rice and Bandhakopi Bhaji

Succulent shrimp gently cooked in a rich, aromatic coconut milk gravy with mild spices, complemented by fluffy basmati rice and a simple, flavorful stir-fried cabbage dish.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 2
• Cuisine: Bangladeshi
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• sweet
• rich
• stir-fry
• steam
• comfort food

Ingredients

• 0.75 pound shrimp (peeled, deveined, tails on)
• 1 yellow onion (finely chopped)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 whole green chili (slit lengthwise)
• 1.5 tablespoon olive oil
• 13.5 fluid ounce full-fat coconut milk
• 2 cup water
• 1 bay leaf
• 2 whole green cardamom pod
• 1 cinnamon stick
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cumin
• 0.25 teaspoon garam masala
• 1 teaspoon kosher salt
• 0.5 teaspoon sugar
• 0.75 cup basmati rice (uncooked)
• 1 tablespoon mustard oil
• 0.5 head green cabbage (thinly sliced)
• 0.5 teaspoon nigella seeds
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. For the Chingri Malai Curry: Pat the shrimp dry. Season with 1/4 teaspoon ground turmeric and 1/4 teaspoon kosher salt. Set aside.
2. Heat 1 tablespoon olive oil in a deep skillet or pot over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
3. Stir in 1 tablespoon ginger paste, 1 tablespoon garlic paste, and the 2 slit green chilies. Sauté for 1-2 minutes until fragrant.
4. Add the bay leaf, green cardamom pods, and cinnamon stick to the pot. Stir in the remaining 1/4 teaspoon ground turmeric, 1/4 teaspoon ground cumin, 1/4 teaspoon garam masala, 1/2 teaspoon kosher salt, and 1/2 teaspoon sugar. Cook for 1 minute until spices are fragrant.
5. Pour in the full-fat coconut milk and 1/2 cup water. Bring the gravy to a gentle simmer. Add the seasoned shrimp and cook for 3-5 minutes, or just until the shrimp turn pink and opaque. Do not overcook. Remove from heat.
6. For the Steamed Rice: Rinse the basmati rice under cold water until the water runs clear. In a small pot, combine the rinsed basmati rice, 1 1/2 cups water, and 1/4 teaspoon kosher salt. Bring to a boil.
7. Once boiling, reduce the heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes. Remove from heat and let it stand, covered, for another 5 minutes before fluffing with a fork.
8. For the Bandhakopi Bhaji (Cabbage Stir-fry): Heat the remaining 1/2 tablespoon olive oil and 1 tablespoon mustard oil in a separate large skillet or wok over medium-high heat. Add 1/2 teaspoon nigella seeds and let them splutter for 5 seconds.
9. Add the thinly sliced green cabbage and sauté for 8-10 minutes, stirring frequently, until the cabbage is tender-crisp and slightly caramelized. Season with the remaining 1/4 teaspoon kosher salt.
10. Serve the Chingri Malai Curry hot, garnished with chopped fresh cilantro if desired, alongside the steamed basmati rice and Bandhakopi Bhaji.

Notes

Do not overcrowd the skillet when cooking shrimp to ensure they cook evenly. Adjust green chilies to control the spice level; for milder curry, remove the seeds. The cabbage should retain a slight crispness for texture.

Nutrition (per serving)

• Calories: 1103
• Protein: 48 g
• Carbohydrates: 89 g
• Fat: 66 g
• Fiber: 7.9 g
• Sodium: 777 mg
• Saturated Fat: 43.8 g
• Sugar: 15.2 g
• Cholesterol: 189 mg