Creamy Bengali Shrimp Curry with Coconut Milk
Experience the rich and aromatic flavors of Bengali cuisine with this Creamy Bengali Shrimp Curry with Coconut Milk. This dish features succulent medium shrimp marinated in a vibrant turmeric paste, cooked in a fragrant blend of spices and creamy coconut milk. Perfect for serving over a bed of fluffy Basmati rice, this recipe encapsulates the essence of Bengali cooking and brings a touch of culinary adventure to your dinner table. Gather your family and friends to savor this delightful curry that combines the sweetness of coconut with the warmth of spices.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
Medium shrimp
1.5 lbs (peeled and deveined)
Turmeric powder
1 tablespoon (for marinating shrimp)
Mustard oil
2 tablespoons (divided for marinating and cooking)
Vegetable oil
2 tablespoons (for cooking)
Onion
1 medium (finely chopped)
Mustard seeds
1 tablespoon (for tempering)
Clove
1/2 teaspoon (for tempering)
Cinnamon sticks
2 inches (for tempering)
Bay leaf
1 (for tempering)
Cayenne pepper
1 teaspoon (for flavor)
Coconut milk
1 cup (for sauce)
Fresh coriander leaves
1 teaspoon (chopped, for garnish)
Salt
to taste
Instructions
1
In a small bowl, combine the turmeric powder, 1 tablespoon of mustard oil, and a pinch of salt. Mix well to form a paste, then apply it generously to the shrimp. Cover and refrigerate for at least one hour to let the flavors infuse.
2
In a medium-sized sauté pan, heat the remaining 1 tablespoon of mustard oil over medium heat. Add the marinated shrimp and sauté for about 3 minutes, or until just cooked through. Remove the shrimp from the pan and set aside.
3
In a large skillet, heat the vegetable oil over medium heat. Add the mustard seeds, cloves, cinnamon sticks, and bay leaf. Cook for about 2 minutes, stirring constantly, until fragrant and the spices have released their aroma.
4
Add the finely chopped onion to the skillet and sauté until translucent, about 2 minutes. Stir in the cayenne pepper and add 1/2 cup of water. Cook for an additional 5 minutes, allowing the oil to separate from the spices.
5
Lower the heat and pour in the coconut milk, stirring well to combine. Gently add the sautéed shrimp back into the skillet and simmer for about 4 minutes, or until the shrimp are fully cooked and the flavors meld together.
6
Transfer the curry to a serving dish, garnish with freshly chopped coriander leaves, and serve hot with Basmati rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Bengali Shrimp Curry with Coconut Milk?
It is a rich and aromatic seafood dish from Bengali cuisine featuring shrimp marinated in turmeric and cooked in a spiced coconut milk base.
What size of shrimp is recommended for this recipe?
The recipe calls for 1.5 lbs of medium shrimp, peeled and deveined.
How long should the shrimp be marinated?
The shrimp should be marinated in the turmeric paste and refrigerated for at least one hour.
What are the ingredients for the shrimp marinade?
The marinade consists of turmeric powder, one tablespoon of mustard oil, and a pinch of salt.
Why is mustard oil used in this recipe?
Mustard oil provides a unique, pungent flavor and aroma that is essential for authentic Bengali cooking.
Can I substitute the mustard oil if I do not have it?
You can use vegetable oil as a substitute, though the flavor profile will be slightly different.
Which spices are used for tempering the oil?
The tempering spices include mustard seeds, cloves, cinnamon sticks, and a bay leaf.
How long should I sauté the shrimp initially?
Sauté the marinated shrimp for about 3 minutes or until they are just cooked through.
What is the purpose of adding water to the sautéed onions and spices?
Adding water helps cook the onions thoroughly and allows the oil to separate from the spices without burning them.
How much coconut milk is needed for the sauce?
The recipe requires one cup of coconut milk to create the creamy curry base.
Is this shrimp curry spicy?
The recipe includes one teaspoon of cayenne pepper, giving it a moderate heat that can be adjusted to taste.
What is the recommended garnish for this dish?
The curry should be garnished with one teaspoon of freshly chopped coriander leaves.
What side dish pairs best with Bengali Shrimp Curry?
It is best served hot over a bed of fluffy Basmati rice.
How many people does this recipe serve?
This recipe is portioned to serve 6 people.
Can I use frozen shrimp?
Yes, but ensure they are completely thawed and patted dry before applying the marinade.
How long do the tempering spices need to cook?
Cook the mustard seeds, cloves, cinnamon, and bay leaf for about 2 minutes until fragrant.
What is the total cooking time for the final simmer?
The shrimp and coconut milk should simmer together for about 4 minutes.
Does this recipe contain dairy?
No, the creaminess comes from coconut milk, making this a dairy-free dish.
Is this recipe gluten-free?
Yes, all the listed ingredients are naturally gluten-free.
Can I use prawns instead of shrimp?
Yes, prawns can be used as a direct substitute for medium shrimp in this recipe.
What kind of onion should I use?
One medium onion, finely chopped, is required for the base of the curry.
How do I prepare the mustard seeds?
The mustard seeds are added whole to the hot oil for tempering to release their flavor.
What should I do if the sauce is too thick?
You can add a small amount of water or additional coconut milk to reach your desired consistency.
Can I make this curry in advance?
Yes, the flavors often deepen overnight, but be careful not to overcook the shrimp when reheating.
How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator for up to two days.
What color should the shrimp be after the first sauté?
The shrimp should turn pink and opaque, indicating they are just cooked through.
Is the bay leaf eaten?
No, the bay leaf is used for flavoring the sauce and should be discarded before eating.
Can I use light coconut milk instead of full-fat?
Yes, but the curry will be less rich and the sauce will have a thinner consistency.
How do I prevent the coconut milk from curdling?
Lower the heat before adding the coconut milk and stir constantly to combine.
What is the role of turmeric in this dish?
Turmeric provides the signature golden color and a warm, earthy flavor to the shrimp.