Tender, succulent shrimp simmered in a spicy, aromatic sauce—this quick and easy Bangladeshi Shrimp Curry is full of layered flavours. Fresh tomatoes, garlic, ginger, and warm spices combine to create a complex, bright curry that comes together fast. You can easily adjust the heat to suit your taste.
For this month’s Eat the World recipe challenge we explore Bangladesh, a country in the eastern part of the Bengal region. Bengali cuisine spans both West Bengal in India and Bangladesh; the culinary traditions are closely related, though regional differences in ingredients and techniques create distinct local profiles.
Bangladeshi cooking is renowned for bold, spicy flavours built from herbs, roots, and spice pastes. Located in the fertile Ganges delta, Bangladesh relies heavily on seafood and river fish, along with rice, pulses, and vegetables. Animal proteins such as beef and goat are commonly used in Bangladesh where the population is predominantly Muslim, while West Bengal uses less beef and often prepares dishes with more sugar and longer-cooked vegetables due to different cultural preferences.
This Shrimp Curry, or Chingri Masala, is a classic Bangladeshi seafood dish traditionally made quite fiery. Some versions call for a tablespoon or more of Indian chili powder, which is hotter than cayenne; the recipes here use a more moderate range. The garlic, ginger, and spices form a deep savoury base that is brightened by fresh tomatoes added toward the end. Large shrimp are cooked only until they turn pink so they remain tender and juicy, soaking up the rich curry.
If you can find small green chilies traditionally used in Bangladesh, use them; Thai chilis are a good substitute. I used a seeded jalapeño because I couldn’t find the small green chilies. Large, peeled and deveined shrimp make this dish especially quick—buying them prepped saves time. A handful of fresh cilantro stirred in at the end adds colour and a bright finish.
Prepare the ingredients, then sauté briefly to build the base. Add the shrimp at the end and cook just until they turn slightly firm and pink.
Serve this fragrant shrimp curry with steamed rice for a quick, satisfying Bangladeshi meal.
Optional: plenty of licking-the-plate enthusiasm is welcome.
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Kitchen Frau Notes: You can easily adjust the heat. In Bangladesh the curry is often very spicy, with 1–2 teaspoons of Indian chili powder or more. If you prefer milder food, start with 1/8 teaspoon cayenne and taste the sauce after it cooks, then add more if needed. I used a seeded jalapeño and 1/4 teaspoon cayenne for a moderately spicy dish that was still comfortable to eat.
Cooking time will vary with burner temperature and pan size. Prepare and chop all ingredients before you start, then watch the pan closely if you use high heat. The shrimp only need a couple of minutes at the end—just until they change colour and curl.
Bangladeshi Shrimp Curry (Chingri Masala)
Time: 20–25 minutes
- 1 lb (454 g) large peeled, deveined shrimp or prawns (tails on if desired)
- 1/4 cup (60 ml) mustard oil, ghee, coconut oil, or vegetable oil
- 2 medium onions, diced (about 2 cups)
- 2–3 green chilis (or 1 jalapeño, seeded if desired), finely chopped
- 1 tbsp minced ginger
- 4 cloves garlic, minced or pressed
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/4 to 2 tsp ground chili or cayenne, to taste
- 1 tsp fine sea salt
- 2 tomatoes, diced
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) chopped cilantro
- Cooked rice for serving
Set the rice to cook.
Rinse and drain the shrimp and set aside.
Chop the onions, mince the chilies (or jalapeño), ginger, and garlic. Dice the tomatoes and chop the cilantro.
Heat the oil in a large skillet or heavy-bottomed pot over medium-high heat. Add the onions and cook 3–4 minutes until translucent.
Add the minced peppers, ginger, and garlic and cook 2–3 minutes more.
Stir in turmeric, cumin, garam masala, chili or cayenne, and salt; cook about 2 minutes to toast the spices slightly.
Add diced tomatoes and water. Simmer 5–8 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly. Add a splash more water if the sauce becomes too dry.
Add the shrimp and cook, stirring, until they turn pink and curl, about 2–3 minutes.
Stir in cilantro and serve hot with rice. Serves 4.
আপনার খাবার উপভোগ করুন Āpanāra khābāra upabhōga karuna (Enjoy your meal)
Explore the other Bangladeshi recipes contributed by fellow Eat the World members and share your results with #eattheworld.
Check out past ‘Eat the World’ recipe challenge posts:
(in alphabetical order)
- 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
- 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 (Simple Basque Stew)
- Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
- India: Kerala Upma
- Iraq: Tepsi Baytinijan (Eggplant & Meatball Casserole)
- Ireland: Dublin Coddle (Sausage and Potato Stew)
- Israel: Cucumber, Feta, and Watermelon Salad
- Kenya: Maharagwe with Ugali (Red Beans with Cornmeal Slice)
- Mexico: Cochinita Pibil Tacos
- 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 Stuffed Prunes
- Ukraine: Buckwheat Kasha with Beef
- United States (Soul Food): Smothered Pork Chops
