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Easy Breezy Shrimp Curry

Published Monday, 26 August, 2013 by Sreejita

Have shrimps, will cook! inspired by my bengali roots


  • • 250 grams shrimp
  • • a large onion
  • • two medium sized tomatoes
  • • around 5-6 cloves of garlic (you may add a little less. I personally have a soft spot for garlic)
  • • green chillies (depending on how much twang your tongue can take)
  • • 2-3 tablespoons of yoghurt
  • • a pinch of turmeric
  • • coriander powder- about half a teaspoon
  • • garam masala powder (hindi for ‘hot spices’ which includes black and white peppercorns, cumin seeds, cardamom pods and cloves. This is readily available in the market) - about half a teaspoon. You can substitute this with some curry powder also
  • • mustard oil (you can use refined oil as well but being a bong i am partial to this cooking medium)
  • • salt to taste
  • • chopped coriander to garnish


Clean the shrimps and marinate them in turmeric powder, salt and a spoonful or two of yoghurt. Chop the onion, tomatoes and the garlic. In a pan, heat the mustard oil and fry the chopped onions and garlic. When slightly golden brown put in the tomatoes along with the spices and cook for about a minute before adding the marinated shrimps. Add a little bit of salt and another spoonful or two of yoghurt. Cover with a lid and cook for about ten minutes or so on low flame. The shrimps should be done by now. Throw in the chopped chillies and the coriander.

eat with rice or handmade bread!

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