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Spicy Shrimp (Chingri Maach)

By: TAVARUM

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

Rate/Review | Read Reviews (7)

What to Drink?
	Types of Wine: Riesling
	Beer

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 pound

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
1 tomato, chopped
1 teaspoon garlic paste
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
2 green chile peppers, seeded and minced
salt to taste
1 pound peeled and deveined shrimp
1/4 cup cilantro leaves

Directions

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.
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.