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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

Kolkata Prawn Curry
Kolkata Shrimp Curry
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course:Main Course
Cuisine:Indian
Servings: 2
Calories: 450kcal
Author: Lee Jackson

Equipment

  • Wok or frying pan

Video Recipe

Ingredients

  • 1 lb Shrimp peeled and deveined
  • 1/4 cup vegetable oil
  • 1/2 cup onion chopped
  • 2 fresh chillies thinly sliced
  • 2 tsp paprika
  • 1 tsp garam masala
  • 1 tsp garlic minced
  • 1/4 tsp turmeric powder
  • 1/2 tsp Cayenne pepper
  • 1/2 cup whipping cream
  • 2 tbsp fresh cilantro (coriander) chopped
  • salt & pepper

Instructions

  • 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 briefly
    Now 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.

Notes

To up your 5 a day, you can add a cup of frozen peas to your Kolkata Shrimp/Chingri Malai curry at the end to cook through. It's a delight!

Nutrition

Nutrition Facts
Kolkata Shrimp Curry
Amount Per Serving
Calories 450 Calories from Fat 185
% Daily Value*
Fat 20.5g32%
Saturated Fat 3.9g24%
Cholesterol 499mg166%
Sodium 587mg26%
Potassium 749mg21%
Carbohydrates 11g4%
Fiber 2.3g10%
Sugar 5g6%
Protein 54.5g109%
* Percent Daily Values are based on a 2000 calorie diet.
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