Spicy Shrimp Recipe- Mustard Coconut Curry with Bengali Flavors

Last Updated on 4 months by Neha Deshmukh

Spicy Shrimp Recipe: Mustard Coconut Curry with Bengali Flavors

Hey everyone! If you’re anything like me, you’re always on the hunt for a curry that really sings. This Spicy Shrimp recipe, a vibrant Mustard Coconut Curry, is one I’ve been perfecting for years. It’s packed with Bengali flavors – a little fiery, a little tangy, and utterly delicious. I first made this when I was craving something my grandmother used to make, and it’s been a family favorite ever since. Let’s dive in!

Why You’ll Love This Recipe

This isn’t just another shrimp curry. The magic lies in the combination of mustard and coconut. It creates a unique, complex flavor that’s both comforting and exciting. Plus, it comes together surprisingly quickly – perfect for a weeknight meal or a special occasion. You’ll love how the shrimp soaks up all those incredible flavors!

Ingredients

Here’s what you’ll need to create this Bengali masterpiece:

• 500 gms medium shrimp
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 2 tbsp mustard oil
• 1 tsp onion seeds (kalonji)
• 2 large onions, sliced
• 2 green chilies, slit
• 3 tsp mustard powder
• 1 tsp cornflour
• 1.5 cup grated coconut
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp sugar
• 4 tbsp mustard/vegetable oil
• 1 cup fresh coriander leaves, chopped
• Salt to taste
• Water as needed (about ½ cup)

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything turns out perfectly!

Mustard Oil: The Authentic Bengali Touch

Mustard oil is key to getting that authentic Bengali flavor. It has a pungent aroma that mellows out when heated, adding a unique depth to the curry. If you can’t find it, vegetable oil will work in a pinch, but the flavor won’t be quite the same.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is best, hands down. It adds a beautiful sweetness and texture. However, if fresh isn’t available, unsweetened desiccated coconut works well too. Just make sure to blend it with a little warm water to form a smooth paste.

Mustard Powder: Varieties and Flavor Profiles

There are different types of mustard powder. I prefer using a good quality Bengali mustard powder (Kasundi) for its intense flavor. If you can’t find that, a regular yellow mustard powder will do, but you might need to adjust the quantity to achieve the desired pungency.

Shrimp: Choosing Freshness and Size

Medium-sized shrimp work best in this curry. Look for shrimp that are firm, translucent, and don’t have a strong fishy smell. Keeping the tails on adds a nice visual appeal, but you can remove them if you prefer.

Regional Variations in Spice Levels

Bengali cuisine is known for its bold flavors, but spice levels can vary. Some families prefer a milder curry, while others like to turn up the heat! Feel free to adjust the amount of chili powder and green chilies to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Clean the shrimp: Peel and devein the shrimp, keeping the tails intact. Marinate them with turmeric powder and chili powder. Set aside.
2. Temper the spices: Heat mustard oil in a skillet over medium heat. Once it’s hot (but not smoking!), add onion seeds and sauté until fragrant – about 30 seconds.
3. Cook the onions: Add sliced onions and sauté until golden brown (8-10 minutes). This is where patience pays off – nicely browned onions are crucial for flavor! Add the slit green chilies.
4. Prepare the slurry: In a small bowl, mix mustard powder and cornflour with water to make a smooth, lump-free paste.
5. Grind the coconut: Blend the grated coconut into a smooth paste using minimal water. You want a thick paste, not coconut milk.
6. Combine the base: Add the mustard-cornflour slurry, coconut paste, and ginger-garlic paste to the skillet. Cook, covered, for 10 minutes, stirring occasionally, until the mixture is dry and fragrant.
7. Cook the shrimp: Add the marinated shrimp and ½ cup of water to the skillet. Cook for 10 minutes, or until the shrimp turns opaque and pink. Adjust the gravy consistency by adding more water if needed.
8. Finish and serve: Sprinkle with fresh coriander leaves. Serve hot with steamed rice. Trust me, you won’t want to stop at one bowl!

Expert Tips

• Don’t overcrowd the skillet when cooking the shrimp. Cook in batches if necessary to ensure even cooking.
• Taste and adjust the seasoning as you go. Add more salt or sugar if needed.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) towards the end of cooking.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation (with Paneer or Tofu)

Swap the shrimp for 500g of paneer (Indian cheese) or firm tofu, cubed. Add it along with the coconut paste and cook until lightly browned.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your mustard powder and any oil you use are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild to Fiery)

Reduce or omit the green chilies and chili powder for a milder curry. For extra heat, add a pinch of cayenne pepper or a few more green chilies. My friend, Priya, loves to add a dash of ghost pepper powder – but be warned, it’s hot!

Festival Adaptation (Durga Puja Special)

During Durga Puja, my family always adds a small potato, diced and cooked along with the onions, to this curry. It adds a lovely heartiness.

Serving Suggestions

This Spicy Shrimp Curry is best served with:

• Steamed basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What type of shrimp works best in this curry?

Medium-sized shrimp are ideal, but you can use large shrimp if you prefer. Just adjust the cooking time accordingly.

Can I use coconut milk instead of grated coconut?

While you can use coconut milk, the flavor won’t be as intense. If you do, use about 1 cup of full-fat coconut milk and reduce the amount of water you add.

How can I adjust the sourness of the curry?

A squeeze of lemon or lime juice at the end can brighten up the flavors and add a touch of sourness.

What is the best way to devein shrimp?

Use a small, sharp knife to make a shallow cut along the back of the shrimp and remove the dark vein.

Can this curry be made ahead of time?

Yes, you can make the base of the curry (up to step 6) ahead of time and store it in the refrigerator for up to 2 days. Add the shrimp and finish cooking just before serving.

Is mustard oil essential for the authentic flavor?

While vegetable oil can be used as a substitute, mustard oil truly elevates the flavor and provides that authentic Bengali taste.