Chingrir Malaikari (Shrimp)

Chingrir MalaiKari tastes pretty good using canned coconut milk and simmered almost to dryness. Here is a quick way to make it, I think, for eating during the weeknights, after coming from work. It is good during Summertime, served on hot rice and a small Indian style salad on the side.

Chingrir Malaikari

  1. 2 Tbsp vegetable oil
  2. 3/4 cup thinly sliced onion
  3. 1 tsp crushed garlic
  4. 1 tsp crushed ginger
  5. 2 sliced green serrano Chili
  6. 1 medium tomato, thinly sliced
  7. 1 lb Shrimp (approx 30 ct), shelled and deveined
  8. 1.5 Cup of coconut milk (canned)
  9. Salt to taste
  10. Fresh Cilantro to garnish


  1. Fry sliced onions in hot oil till they are golden and transparent.
  2. Add ginger and garlic and Chili and fry for 3 more minutes.
  3. Add sliced tomato and continue frying till mixture becomes like a paste.
  4. Add salt to taste and Coconut milk and simmer for a few minutes till mixture becomes thick.
  5. In a separate pan, using a little oil, fry the shrimp till they are pink on the outside.
  6. Add the shrimp to the coconut gravy and simmer covered for 10 minutes or till shrimps are cooked.
  7. Garnish with fresh Cilantro and green Chili.
  8. Serve immediately.

*Note- “A taste of Thai” coconut milk works out well with this recipe. However you can change to other brands of coconut milk, and the taste may vary slightly.

Source: Anjana Mitra-Parker

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