This super simple Kolkata Shrimp (prawn) Curry hails from Kolkata (formerly Calcutta) in India's western Bengali region, known there are Chingri malai curry. It's a quick, simple curry to put together - the whole thing ready in around 15 minutes.
Don't think for a second that it doesn't pack a complex curry fix though. Spicy, creamy and rich and layered with flavour.
The perfect 20-minute curry in a hurry
If you're short on time, but love the depth of taste of Indian food - seafood and especially shrimp are a great choice of ingredient. Shrimp take minutes to cook and bring a lot in flavour and texture to a dish. The combination of spices at play in this curry marry excellently with the soft, sweet shrimp.
Seafood curries are quick to prepare and cook - this curry is no exception - done in the same time it takes to cook rice. That's perfection! For more perfection, dispense of the rice and heat a pre bought roti or paratha. It's faster food than fast food!
There's everything to love about this quick and easy treat (perfect for a mid-week meal), so to get the job done quickly and properly, give my Kolkata shrimp curry a go. You might also consider another quick to cook curry South Indian Salmon Curry or my delicious Sri Lankan Thoramalu Fish Curry.
How to make my Kolkata Shrimp Curry
- Wok or frying pan
- Heat the oil in a large pan or wok over a medium heat. When hot add the onions for about 4 minutes until soft. Add in the garlic and chillies and stir brieflyNow add the paprika, turmeric, chilli powder, garam masala and finally the shrimp and stir fry for 10 seconds.
- Pour over the cream and stir for 1-2 minutes before adding the salt & pepper, cilantro and a little water (about 1/2 cup) to loosen the sauce.
- Let this simmer for another 2-3 minutes until the shrimp are just cooked. Remove from heat and serve.
- Serve with lots of Basmati rice or flatbreads like Naan, roti or paratha.
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