Authentic Bangladeshi Shrimp Curry (Chingri Masala) – A Flavorful & Quick Recipe

Prepare to tantalize your taste buds with this incredibly flavorful and easy-to-make Bangladeshi Shrimp Curry, also known as Chingri Masala. This delightful dish features succulent shrimp gently simmered in a rich, aromatic sauce, boasting layers of fresh tomatoes, pungent garlic, zesty ginger, and a harmonious blend of traditional spices. What makes this recipe truly remarkable is its ability to deliver such profound, complex flavors in an incredibly short cooking time, making it perfect for busy weeknights or when you crave something exotic without the fuss. You have complete control over the spice level, allowing you to tailor the heat to your personal preference, from mildly warm to wonderfully fiery. It’s a culinary journey that promises a flavor bomb with every bite, much more intricate than its quick preparation suggests. Get ready to dive into a truly authentic taste of Bangladesh right in your own kitchen.

Exploring Bangladeshi Cuisine: A Flavorful Journey

This month, our Eat the World recipe challenge takes us on a captivating culinary adventure to Bangladesh. This vibrant nation, nestled in the eastern embrace of India, forms a significant part of the historical region of Bengal. Geographically, Bengal is divided into West Bengal (part of India) and Bangladesh to the east, yet both share a deeply intertwined culinary heritage. While Bengali cuisine across these two regions exhibits many similarities, subtle yet distinct differences in ingredients, preparation methods, and flavor profiles mark their unique identities.

Bangladeshi cuisine is renowned globally for its bold and often intensely spicy flavors. It’s a symphony of fresh herbs, earthy roots, and a diverse array of aromatic spices, frequently ground into fragrant pastes to build depth. Situated in the fertile Ganges River delta, Bangladesh is blessed with an abundance of fresh seafood and river fish, which form the backbone of its diet. Rice, pulses, and a variety of vegetables are also staples, providing a balanced and wholesome foundation for many meals. Given that the population is predominantly Muslim, beef and goat meat are popular protein sources, contributing to the rich and diverse culinary landscape. A hallmark of Bangladeshi cooking is the careful preparation of vegetables, ensuring they are never overcooked, retaining their texture and vibrant nutrients. The cuisine itself is often described as rich and hearty, with a generous use of oil to carry its robust flavors. In contrast, West Bengali cuisine, largely influenced by Hindu traditions, utilizes less beef, favoring mutton, and tends to incorporate more sugar into savory dishes. Vegetables, too, are often cooked for longer periods, resulting in a slightly different texture and sweetness profile compared to their Bangladeshi counterparts. This Chingri Masala embodies the true spirit of Bangladeshi cooking: fresh, flavorful, and wonderfully spiced.

Chingri Masala: A Classic Bangladeshi Shrimp Delight

This Shrimp Curry, or Chingri Masala, stands as a quintessential Bangladeshi seafood dish, traditionally prepared with a fiery kick that can bring tears to your eyes – in the best way possible! My research into authentic recipes revealed a spectrum of spice preferences, with some calling for as much as a tablespoon of Indian chili powder, which is notably spicier than cayenne. For this recipe, I’ve provided a range, typically ½ to 1 teaspoon, allowing for personal adjustment. The magic of this dish lies in its sophisticated flavor development. A base of aromatic garlic, pungent ginger, and a carefully selected blend of spices creates an incredibly rich foundation. This depth is beautifully brightened by the addition of fresh, diced tomatoes near the end of the cooking process, introducing a delightful tang and juiciness. The entire meal comes together with remarkable speed, making it an ideal choice for a quick yet gourmet experience. Large, plump shrimp are added last, cooked just until they turn a delicate pink and curl slightly, ensuring they remain tender, juicy, and succulent as they absorb the delightful richness of the curry sauce. The result is a dish that is both comforting and exhilarating, a true testament to the simple elegance of Bangladeshi home cooking.

Mastering the Ingredients and Spice Level

The beauty of Chingri Masala lies not only in its speed but also in its adaptable ingredients. While traditionally small green chilies, similar to Thai chilies, are preferred for their intense heat and distinctive flavor, I often find good substitutes work just as well. For this recipe, I opted for a jalapeño pepper, removing the seeds to temper its heat slightly. If you’re a true spice aficionado, feel free to leave the seeds in for an extra kick! The choice of shrimp also significantly impacts the dish’s succulence. Opting for large shrimp, ideally 26-30 count, ensures a meaty and satisfying texture in every bite. To make this already quick dish even faster, I highly recommend purchasing shrimp that are already peeled and deveined. This simple step saves precious preparation time, allowing you to get this delicious meal on the table in record time. Finally, a generous handful of fresh cilantro, stirred in just before serving, adds a burst of vibrant color and a refreshing, herbaceous note that perfectly complements the rich curry. Don’t skip this final touch; it truly elevates the dish.

The Simple Steps to a Flavorful Feast

Creating this magnificent Bangladeshi Shrimp Curry is surprisingly straightforward, proving that incredible flavor doesn’t have to equate to complicated cooking. The process begins with some quick mise en place: chopping your onions, mincing the green chilies, ginger, and garlic, and dicing the fresh tomatoes. Once your ingredients are prepped, the cooking is a breeze. You’ll start by sautéing the onions until they become translucent and fragrant, forming the sweet base of your curry. Next, the minced hot peppers, ginger, and garlic join the onions, releasing their aromatic oils and building the foundational spice profile. Then comes the magic of the dried spices – turmeric for color and earthy notes, cumin for warmth, garam masala for its complex fragrance, and the chili powder or cayenne to dictate your desired heat level. These spices are briefly toasted with the aromatics, deepening their flavors before the diced tomatoes and a splash of water are added. This mixture simmers, allowing the tomatoes to soften and create a luscious, slightly thickened sauce that clings beautifully to the shrimp. The final, crucial step involves adding the star of the show: the shrimp. They require only a few minutes of cooking, just until they transform from grey to a vibrant pink and gently curl, indicating they are perfectly cooked and retain their tender texture. Overcooking shrimp is the enemy of succulence, so keep a close eye on them! A final stir of fresh cilantro, and your incredible Bangladeshi Shrimp Curry is ready to be devoured.

Serving Your Authentic Chingri Masala

Once your exquisite Bangladeshi Shrimp Curry is ready, the only thing left is to serve it alongside freshly cooked rice. The fluffy grains absorb the rich, spicy, and tangy sauce, creating a perfectly balanced and deeply satisfying meal. This combination is not just quick and easy, but it’s an absolutely delicious way to experience the vibrant flavors of Bangladesh. For an even more authentic experience, consider serving it with a side of cooling raita or a simple cucumber salad to contrast the curry’s heat. A warm piece of naan bread or roti would also be an excellent accompaniment, perfect for scooping up every last drop of that incredible sauce. This dish is designed to be a centerpiece, a culinary delight that transports you with every spoonful. Prepare for smiles and satisfied sighs as you bring this flavorful feast to your table.

Lip-smacking and plate-licking are entirely optional, but highly recommended!

* * * * *

Expert Tips for Your Bangladeshi Shrimp Curry

Kitchen Frau Notes: The beauty of this shrimp curry lies in its adaptability, especially when it comes to heat. Traditional Bangladeshi versions are known to be intensely spicy, often utilizing 1 to 2 teaspoons (or even more!) of Indian chili powder, which delivers a significantly hotter kick than common cayenne pepper. As someone who prefers a milder warmth, I seeded my jalapeño pepper and opted for just ¼ teaspoon of cayenne. The result was still wonderfully spicy and incredibly flavorful, perfectly manageable for my palate. If you’re cooking for young children, or are simply unsure about your guests’ spice tolerance, I recommend starting with as little as ⅛ teaspoon of cayenne. Once the curry has cooked and the flavors have melded, you can taste the sauce and gradually add more cayenne, a pinch at a time, until it reaches your desired heat level. Remember, it’s always easier to add more spice than to take it away!

The total cooking time for this dish can vary slightly depending on the heat output of your burner and the size and material of your pan. To ensure a quick and successful preparation, I strongly advise chopping all your ingredients beforehand. This practice, known as ‘mise en place,’ allows for smooth, uninterrupted cooking. If you’re cooking over relatively high heat, stay attentive to the pan to prevent any burning, especially during the sautéing of onions and spices. Higher heat will naturally shorten the cooking time, but it demands closer monitoring. Crucially, the shrimp themselves require very little cooking – just a few minutes at the very end until they change color and gently curl up. Overcooked shrimp can become rubbery, so keep a watchful eye to preserve their tender and succulent texture.

Bangladeshi Shrimp Curry (Chingri Masala) Recipe

Time: 20 -25 minutes

• 1 lb (454gms) large peeled, deveined shrimp or prawns (without heads, tails left on)
• ¼ cup (60ml) mustard oil, ghee, coconut oil, or vegetable oil
• 2 medium onions, diced (2 cups)
• 2 to 3 green chilis (or 1 jalapeño pepper, seeded if desired), finely chopped
• 1 tablespoon minced ginger root
• 4 cloves garlic, minced, grated, or pressed
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ¼ to 2 teaspoons ground chili pepper or cayenne, according to desired heat level
• 1 teaspoon fine sea salt
• 2 tomatoes, diced
• ½ cup (120ml) water
• ¼ cup (60ml) chopped cilantro
• cooked rice for serving

Set the rice on to cook.

Rinse the shrimps and drain them well. Set them aside.

Chop the onions and mince the green chilis (or jalapeño), ginger, and garlic. Dice the tomatoes and chop the cilantro.

Heat the oil in a large skillet or heavy bottomed dutch oven over medium-high heat. Add the onions and cook for 3 to 4 minutes, until they are translucent.

Add the minced hot peppers, ginger, and garlic to the onions, and cook for 2 to 3 more minutes.

Add the turmeric, cumin, garam masala, ground chili or cayenne, and salt, and cook for another 2 minutes, stirring constantly to prevent burning.

Add the diced tomatoes and water and cook for 5 to 8 minutes, stirring occasionally, until the tomatoes are tender and the sauce thickens up a bit. If it gets too dry, add a splash more water (it will depend on how large or juicy your tomatoes are).

Add the shrimp, and cook and stir until they have all turned pink and curled up – another 2 to 3 minutes. Be careful not to overcook them.

Stir in the cilantro and serve hot with rice.

Serves 4.

আপনার খাবার উপভোগ করুন Āpanāra khābāra upabhōga karuna (Enjoy your meal)

Join the Culinary Journey: Eat the World Challenge

Don’t miss out on the incredible array of Bangladeshi dishes prepared by our fellow Eat the World members! It’s a fantastic way to explore diverse global cuisines from the comfort of your kitchen. Share your own creations using #eattheworld and immerse yourself in a world of flavor. Click here to find out how to join our monthly challenge and embark on a delicious adventure with us!

Explore more amazing dishes from our talented community:

Culinary Adventures with Camilla: Fulkopir Chop (Bangladeshi Cauliflower Fritters)
Pandemonium Noshery: Zafrani Pulao
Sneha’s Recipe: Goalondo Chicken Curry With Bella Chara Porota
Palatable Pastime: Jhal Muri (Spicy Puffed Rice Street Snack)
Making Miracles: Bangladeshi Chicken Korma
Kitchen Frau: Chingri Masala (Bangladeshi Prawn Curry)
Amy’s Cooking Adventures: Shemai (Sweet Vermicelli Pudding)
A Day in the LIfe on the Farm: Yogurt and Cilantro Marinated Chicken

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Discover More Global Flavors: Past ‘Eat the World’ Recipe Challenge Posts

(in alphabetical order)

• Argentina: Red Chimichurri Sauce
• Bulgaria: Patatnik (Savoury Potato and Cheese Pie)
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• Colombia: Pan de Yuca (Warm Cheese Buns)
• Egypt: Fava Beans and Feta
• England: Gluten Free Fish and Chips and Mushy Peas
• Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
• Fiji: Spiced Sweet Potato and Banana Salad
• Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
• France: Axoa d’Espelette (A Simple Stew from the Basque Country)
• Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
• India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
• Iraq: Tepsi Baytinijan (Eggplant & Meatball Casserole)
• Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
• Israel: Cucumber, Feta, and Watermelon Salad
• Kenya:Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
• New Zealand: Classic Pavlova
• Poland: Polish Honey Cake
• Portugal: Tuna and Sardine Pâtés
• Puerto Rico: Piña Colada Cocktail
• Senegal: Mafé (Beef and Peanut Stew)
• Sweden: Swedish Meatballs with Cream Gravy
• Switzerland (Christmas): Basler Leckerli Cookies
• Thailand: Shrimp Laksa (Khung)
• Trinidad & Tobago: Peanut Butter Prunes
• Ukraine: Buckwheat Kasha with Beef
• United States (Soul Food): Smothered Pork Chops