This Chingri Macher Jhol or Bengali Shrimp Curry is so typical in a Bengali household and I know it was on a rotation for dinner growing up. There are so many variations of it but I find this one to be the simplest and most satisfying! It's so delicious so please give this Bengali dish a try if you haven't already!
Heat your pan on medium heat and add the coconut oil. Once coconut oil is melted, add in your onions and saute for a few minutes or until slightly translucent.
Add in your ginger and garlic paste to the onions and fry for a couple more minutes. To speed up the process of frying your onions you can add a little salt to your onions (optional).
Add in all your spices to your pan (tumeric, cumin, chili, coriander, curry, garam masala, and salt). Saute for a minute or so. Once it starts to dry up, add in about a tbsp of water to your pan.
Add in your chopped tomatoes. Saute until the tomatoes have softened and has released a lot of liquid. If you find that there is not enough liquid add another tbsp or so of water. Don't worry about adding too much, you can always evaporate the water to the desired consistency later.
Add in your shrimp to your pan and saute for about 5 minutes until the shrimp is cooked through. After shrimp is cooked through, you can add water to your desired consistency. I add about 1 cup of water so that it's more on the brothy side and so that I have the broth or jhol to eat my rice with.
If adding water, wait until the pan comes to a simmer. After simmering, add in your chili peppers (optional) and cilantro (optional). Enjoy on top of some basmati rice!
56 servings
5-6 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.