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Bengali Shrimp Curry

Bengali Shrimp Curry
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
This superbly mild (of course, can be made spicy) and creamy curry has the shrimp melting in your mouth. The soft and the juicy shrimp are a seafood lovers delight. One of the most popular and recognizable Bengali dishes will have you licking your fingers. Like all other regions and states, each region has it’s own style of making the dish.
  • Shrimp (large)- 1 lb (we used 16-20 grade shrimp)
  • Salt – ½ tsp + /12 tsp + to taste
  • Turmeric Powder – ½ tsp + ½ tsp
  • Oil – 1.5 tbsp + 1 tbsp
  • Bay Leaf – 1 large or 2-3 small
  • Ginger Paste- 1 tsp
  • Onion- 1 med., chopped very fine (we used a food-processor)
  • Red Chilli Powder – to taste
  • Water – 1 cup
  • Coconut Milk – 1, 14oz can
  • Sugar – 1 tsp or to taste (optional)
  • Shredded Coconut- 1 cup (very fine shred)
  • Garam Masala- 1 tsp (more if you want it spicy)
  • Green Chilies – to taste (slit)
  • Ghee (Clarified Butter)- 1tsp
  1. Peel, devein and wash the Shrimp.
  2. Sprinkle ½ tsp of Salt and ½ tsp of Turmeric Powder and mix well.
  3. Keep aside.
  4. In a pan on medium flame, heat 1.5 tbsp of Oil.
  5. Saute the Shrimp till they are pink and cooked all the way through (for us about 5 minutes).
  6. Once done, remove the Shrimp and keep aside in a plate.
  7. Heat the balance of the Oil (1 tbsp) in the same pan or kadhai.
  8. Add the Bay Leaf and Ginger Paste after 30 seconds.
  9. Add in the Onions and cook till they turn brown.
  10. Once done, add in Red Chilli Powder and ½ tsp Turmeric Powder and 1 cup of Water and cook for another minute.
  11. Add in the coconut milk, Garam Masala & Sugar and mix well.
  12. Cover and allow the gravy to come to a boil.
  13. Ad in the Shrimp, cover and cook for about 10 mins.
  14. Add shredded coconut and green chili and boil(cook) till you get the right consistency.
  15. Once done, turn off the flame and add Ghee (Clarified Butter).
  16. Serve hot with Rice and Chapatis.
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