Bengali Shrimp Curry

September 25, 2012

Author Notes:

This is a simple shrimp curry, ideal for everyday meals or a special occasion. I like to serve it with plain rice and papad.


Serves: 2


  • 1 cup Shrimp, peeled and deveined
  • 1 tablespoon Canola oil
  • 1/2 cup White onion, finely chopped
  • 1 tablespoon Garlic, finely minced
  • 1 Jalapeño, finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1 cup Coconut milk
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Garam masala
  • 1/4 teaspoon Roasted cumin powder
In This Recipe


  1. Heat oil in a saucepan. Add onions, garlic, and jalapeño. Sauté for 2 minutes.
  2. Add turmeric, coconut milk, and salt and bring to a simmer. Let sauce simmer on a medium flame for 2 minutes.
  3. Add shrimp and bring sauce to a simmer for 5 minutes or until shrimp are cooked. Do not overlook as shrimp will turn rubbery.
  4. Finish with a sprinkle of garam masala and roasted cumin powder. Serve with plain white rice or papad.

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