Spicy Shrimp (Chingri Maach) Recipe - Allrecipes.com
Spicy Shrimp (Chingri Maach) Recipe
  • READY IN 35 mins

Spicy Shrimp (Chingri Maach)

Recipe by  

"This Indian (Bengali) spicy shrimp curry can be made with a variable amount of spice, and goes great with basmati rice or naan."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat oil over medium-high heat in a large skillet, and cook and stir onions until golden brown, about 8 minutes. Stir in tomato and cook for 2 minutes. Stir in garlic paste, turmeric, garam masala, green chile peppers, and salt, and cook for 2 minutes more.
  2. Reduce heat to low, add the shrimp, and cook and stir over low heat until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes. Add a small amount of water if needed; the sauce should be thick. Sprinkle with cilantro.
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Reviews More Reviews

Sep 01, 2009

This recipe is an original! True bengali cooking for people who love spices. I like to add a little more turmeric (about 1/2 tsp) and if you really like spice, I add 1 hot pepper (the kind you find at Indian grocery stores.) If you like the sauce very thick, add 1 tbs yogurt and let simmer instead of water. Thanks for the great recipe!

Oct 29, 2009

Made this with my sister-in-law for my Bengali husband. We didn't change anything except put in 1tbs sour cream at the end (instead of the yogurt suggested, didn't have any). Aunthentic and yummy! Be careful with the peppers, it really does add kick.


12 Ratings

May 01, 2009

my 4 children (ages 7, 9, 13 & 19) really enjoyed this dish. will make it part of regular menu.

Jul 10, 2011

This was very good. I added some chopped green bell pepper and summer squash. Served with naan, basmatic & wild rice mix (Trader Joe's) and a store-bought mango chutney.

Apr 07, 2010

Very good. I made it with a bit of yogurt and no water. Served with naan. Thanks for the recipe!

Jan 02, 2010

Truly excellent! I will definitely be making this again. I used Saffron since I accidentally didn't have tumeric -- that, I will do again. I would recommend using more garlic paste and, if you like spicy food, definitely include both peppers.

Oct 06, 2009

Very tasty. I did add the yogurt as Saira suggested (could tell while making it that it would really add to it). Was spicy and flavorful but not too hot. Good for those who want to try something different but concerned about the heat. Will definitely make it again!

May 21, 2013

Added water and a couple dollups of yogurt to make a little gravy. Tried it both with uncooked and pre-cooked shrimp, I preferred the uncooked. Will make again and again and again - easy and quick to make!


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 348 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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