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Spicy Shrimp (Chingri Maach)

Spicy Shrimp (Chingri Maach)

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This Indian (Bengali) spicy shrimp curry can be made with a variable amount of spice, and goes great with basmati rice or naan.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
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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 find at Indian grocery stores.) If you like the sauce very thick, add 1 tbs yogurt and let simmer instead of water. Thanks for the great recipe!


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 yummy! Be careful with the peppers, it really does add kick.


my 4 children (ages 7, 9, 13 & 19) really enjoyed this dish. will make it part of regular menu.