Uploaded June 2026 | Updated September 2026, 3 weeks ago
This is one of those rich, comforting Bengali classics where soft prawns meet a silky coconut gravy with gentle spices. Best enjoyed with hot steamed rice or soft chaler ruti.
Ingredients
For shrimp marination
25–30 shrimp, shelled and deveined
½ tsp turmeric
½ tsp salt
For onion paste
2 medium onions (around 225 g), blended into a paste
Whole spices
2 bay leaves
2 dry red chilies
5 cardamom pods
5 cloves
2 small cinnamon sticks
Other ingredients
4–5 tbsp mustard oil
2 tbsp ghee
1 tsp sugar
1 tbsp ginger paste (about 20 g)
½ tsp turmeric
1 tsp Kashmiri red chili powder
Salt, 3–4 tsp or to taste
5–6 green chilies, slit
¼ cup whisked yogurt (sada doi)
400 ml coconut milk (1 can)
For finishing
3 cardamom
2 cloves
1 small cinnamon stick (ground to powder)
Pinch garam masala
Fresh coriander for garnish
Method
Start by marinating the shrimp. In a bowl, mix shrimp with turmeric and salt. Set aside for 10–15 minutes.
Make a smooth paste of the onions and keep it ready.
Heat mustard oil in a pan until it just starts to smoke, then lower the heat. Add the marinated shrimp and sauté on medium-high heat for 1–2 minutes, just until they slightly change color. Remove and set aside.
In the same pan, add ghee. Once melted, add bay leaves, dry red chilies, cardamom, cloves, and cinnamon sticks. Let them sizzle for about 30 seconds until fragrant.
Add the onion paste and sugar. Cook on medium heat for 10–12 minutes until the onion turns deep golden brown. If it sticks, splash a little water and continue cooking.
Now add ginger paste and cook for 30–40 seconds.
Add turmeric, Kashmiri chili powder, salt, and slit green chilies. Mix well and cook until the spices come together and oil starts separating from the masala. Keep heat medium-low.
Turn off the heat for a moment, then add whisked yogurt. Mix quickly so it doesn’t split. Cook again on low heat for 3–4 minutes.
Pour in the coconut milk, mix everything well, and simmer covered on low heat for about 5 minutes.
Now add back the shrimp. Cover and cook on low heat for another 5 minutes until the shrimp are tender and fully infused with the gravy.
In a mortar and pestle, grind cardamom, cloves, and cinnamon into a fine powder.
Open the lid, sprinkle a small pinch of this fresh garam masala along with coriander leaves.
Serving
Serve hot with steamed white rice (sada bhat) or soft chaler ruti. The curry should be creamy, lightly sweet, and deeply aromatic with that signature mustard oil warmth.
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This is one of those rich, comforting Bengali classics where soft prawns meet a silky coconut gravy with gentle spices. Best enjoyed with hot steamed rice or soft chaler ruti.
Ingredients
For shrimp marination
25–30 shrimp, shelled and deveined
½ tsp turmeric
½ tsp salt
For onion paste
2 medium onions (around 225 g), blended into a paste
Whole spices
2 bay leaves
2 dry red chilies
5 cardamom pods
5 cloves
2 small cinnamon sticks
Other ingredients
4–5 tbsp mustard oil
2 tbsp ghee
1 tsp sugar
1 tbsp ginger paste (about 20 g)
½ tsp turmeric
1 tsp Kashmiri red chili powder
Salt, 3–4 tsp or to taste
5–6 green chilies, slit
¼ cup whisked yogurt (sada doi)
400 ml coconut milk (1 can)
For finishing
3 cardamom
2 cloves
1 small cinnamon stick (ground to powder)
Pinch garam masala
Fresh coriander for garnish
Method
Start by marinating the shrimp. In a bowl, mix shrimp with turmeric and salt. Set aside for 10–15 minutes.
Make a smooth paste of the onions and keep it ready.
Heat mustard oil in a pan until it just starts to smoke, then lower the heat. Add the marinated shrimp and sauté on medium-high heat for 1–2 minutes, just until they slightly change color. Remove and set aside.
In the same pan, add ghee. Once melted, add bay leaves, dry red chilies, cardamom, cloves, and cinnamon sticks. Let them sizzle for about 30 seconds until fragrant.
Add the onion paste and sugar. Cook on medium heat for 10–12 minutes until the onion turns deep golden brown. If it sticks, splash a little water and continue cooking.
Now add ginger paste and cook for 30–40 seconds.
Add turmeric, Kashmiri chili powder, salt, and slit green chilies. Mix well and cook until the spices come together and oil starts separating from the masala. Keep heat medium-low.
Turn off the heat for a moment, then add whisked yogurt. Mix quickly so it doesn’t split. Cook again on low heat for 3–4 minutes.
Pour in the coconut milk, mix everything well, and simmer covered on low heat for about 5 minutes.
Now add back the shrimp. Cover and cook on low heat for another 5 minutes until the shrimp are tender and fully infused with the gravy.
In a mortar and pestle, grind cardamom, cloves, and cinnamon into a fine powder.
Open the lid, sprinkle a small pinch of this fresh garam masala along with coriander leaves.
Serving
Serve hot with steamed white rice (sada bhat) or soft chaler ruti. The curry should be creamy, lightly sweet, and deeply aromatic with that signature mustard oil warmth.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
