Indian · Dinner
Tangy Mustard Shrimp Curry
Bengali Shrimp Curry
A Bengali shrimp curry in a tangy mustard-and-poppy-seed gravy with nigella seeds and green chilli, layered with mustard oil for the signature pungent finish.
$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
385Calories
34gProtein
20gFat
12gCarbs
2gSugar
2gFiber
780mgSodium
215mgChol
Goes well with
Sauvignon BlancSauvignon Blanc — A crisp, dry white wit...
local
Aam Pora SherbetAam Pora Sherbet — A refreshing pairing...
international
Instructions
1
Prep
Soak mustard seeds and poppy seeds separately in warm water for 15 minutes. Grind drained mustard seeds with 4 green chillies and reserved mustard water into a smooth paste. Grind drained poppy seeds with 4 tbsp water separately. Combine both pastes to make shorshe-posto paste. Pat shrimp dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Puree onion, ginger paste, and tomatoes; mince remaining green chillies lengthways.
2
Sear
Heat 2.5 tbsp mustard oil in a heavy skillet over medium-high until smoking. Lower heat to medium. Working in a single batch if needed, sear shrimp 60 seconds per side until just pink at edges. Remove and set aside.
3
Bloom
Add remaining 2.5 tbsp mustard oil to the pan. Add nigella seeds and bay leaves, sizzle 20 seconds over medium until fragrant.
4
Saute
Add onion paste, cook 4-5 minutes on medium, stirring constantly, until moisture cooks off and paste turns pale gold. Add ginger paste, cook 30 seconds until raw smell fades.
5
Build
Add tomato puree, kashmiri chilli powder, remaining 0.5 tsp turmeric, sugar, and remaining 0.5 tsp salt. Cook 3-4 minutes on medium-low, stirring, until oil beads at edges.
6
Simmer
Add shorshe-posto paste and 200ml hot water. Stir and simmer 4-5 minutes on low until gravy is glossy and slightly thickened. Add slit green chillies. Return shrimp with pan juices, simmer 2 minutes on low until shrimp curl tightly and reach 145°F internal. Rest 1 minute off heat.
7
Plate
Garnish with fresh coriander and serve with steamed basmati rice, brinjal pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) large shrimp
- 2 tsp salt
- 2 tsp turmeric
- 3 tsp yellow mustard seeds
- 2 tbsp white poppy seeds
- 6 green chillies
- 75ml (5 tbsp) mustard oil
- 1 tsp nigella seeds
- 2 bay leaves
- 30g (1.1 oz / 2 medium) yellow onion
- 2 tsp ginger paste
- 2 small tomatoes
- 1 tsp kashmiri chilli powder
- 0.5 tsp sugar
- 2 tbsp fresh coriander