Ingredients35 m servings 215
- 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.
Per Serving: 215 calories; 8.2 14.6 20.6 173 251 Full nutrition
ReviewsRead all reviews 8
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 f...
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 yumm...
my 4 children (ages 7, 9, 13 & 19) really enjoyed this dish. will make it part of regular menu.
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.
Very good. I made it with a bit of yogurt and no water. Served with naan. Thanks for the recipe!
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 l...
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 q...