Tender, succulent shrimp in a spicy, fragrant sauce—this quick Bangladeshi Shrimp Curry is packed with flavor. Layers of fresh tomatoes, garlic, ginger, and warm spices create a surprisingly complex dish that comes together fast. You can easily adjust the heat to suit your taste.
For this month’s Eat the World recipe challenge we visit Bangladesh, the eastern half of the Bengal region. Bengali food across Bangladesh and West Bengal in India shares many characteristics, though ingredients and techniques vary between the two. Bangladeshi cuisine is known for bold spice, fresh aromatics, and an abundance of seafood thanks to the delta landscape of the Ganges. Rice, pulses, vegetables, and river fish are central to daily meals; meat such as beef and goat is common where culturally appropriate. Vegetables are often cooked briefly to retain texture, and the cuisine favors rich flavors developed with oil and spice pastes.
This Shrimp Curry (Chingri Masala) is a classic Bangladeshi seafood preparation, typically made quite spicy. Recipes vary widely; some call for a tablespoon of Indian chili powder, which is very hot. A more moderate range—about ½ to 1 teaspoon of ground chili or cayenne—is common and works well. Garlic, ginger, and spices form the base, and fresh tomatoes added near the end brighten the sauce. Large shrimp are cooked only until pink so they remain tender and juicy while soaking up the curry flavors.
Small green chilies are traditional, but if you can’t find them, Thai chilis or a seeded jalapeño will work. I used peeled, deveined large shrimp to speed up prep, and stirred in a handful of fresh cilantro at the end for color and brightness.
Prepare the aromatics and spices, sauté briefly, then add tomatoes and water to create a quick sauce. Add shrimp at the end and cook just until they turn pink and firm—this takes only a few minutes. Serve with steamed rice for a fast, satisfying Bangladeshi meal.
Lip-smacking and plate-licking are optional but encouraged.
* * * * *
Notes: Adjust the spice to your tolerance. Traditional Bangladeshi versions can be very hot, using 1–2 teaspoons of Indian chili powder or more. If you prefer milder heat, seed the jalapeño and start with just 1/8 to 1/4 teaspoon cayenne, then taste and add more if needed. Cooking time depends on heat level and pan size, so have ingredients chopped and ready and watch the pan to prevent burning. The shrimp only need a couple of minutes at the end—until they change color and curl slightly.
Bangladeshi Shrimp Curry (Chingri Masala)
Time: 20–25 minutes
- 1 lb (454 g) large peeled, deveined shrimp or prawns (tails optional)
- ¼ cup (60 ml) mustard oil, ghee, coconut oil, or vegetable oil
- 2 medium onions, diced (about 2 cups)
- 2–3 small green chilis or 1 jalapeño, finely chopped (seeded if desired)
- 1 tablespoon minced ginger
- 4 cloves garlic, minced or pressed
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ¼ to 2 teaspoons ground chili or cayenne, to taste
- 1 teaspoon fine sea salt
- 2 tomatoes, diced
- ½ cup (120 ml) water
- ¼ cup (60 ml) chopped cilantro
- Cooked rice for serving
Set rice to cook. Rinse and drain shrimp and set aside. Chop onions, chilis (or jalapeño), ginger, garlic, tomatoes, and cilantro.
Heat the oil in a large skillet or heavy Dutch oven over medium-high heat. Sauté onions 3–4 minutes until translucent. Add minced chilis, ginger, and garlic and cook 2–3 minutes more.
Add turmeric, cumin, garam masala, ground chili or cayenne, and salt. Cook about 2 minutes to toast the spices.
Stir in the diced tomatoes and water. Simmer 5–8 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly. If the sauce becomes too dry, add a splash more water.
Add the shrimp and cook, stirring, until they turn pink and curl—about 2–3 minutes.
Remove from heat, stir in cilantro, and serve immediately with rice.
Serves 4.
আপনার খাবার উপভোগ করুন Āpanāra khābāra upabhōga karuna (Enjoy your meal)
Explore other Bangladeshi dishes made by fellow Eat the World participants and share your results with the #eattheworld tag.
Past ‘Eat the World’ Recipe Challenge posts (selected)
- Argentina: Red Chimichurri Sauce
- Bulgaria: Patatnik (Savoury Potato and Cheese Pie)
- Cambodia: Noum Kong (Rice Flour Doughnuts)
- Colombia: Pan de Yuca (Warm Cheese Buns)
- Egypt: Fava Beans and Feta
- England: Gluten-Free Fish and Chips and Mushy Peas
- India: Kerala Upma
- Thailand: Shrimp Laksa (Khung)
- United States (Soul Food): Smothered Pork Chops
