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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Bloom
Add remaining 2.5 tbsp mustard oil to the pan. Add nigella seeds and bay leaves, sizzle 20 seconds over medium until fragrant.
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.
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.
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.
Plate
Garnish with fresh coriander and serve with steamed basmati rice, brinjal pickle, and roasted papad alongside.
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