Bangladeshi-style Shrimp Curry

Ingredients

In this Bangladeshi adaptation of Sudado de langostinos, we incorporate the distinct flavors of Bangladeshi cuisine. The original Peruvian dish is transformed into a rich and spicy shrimp curry by using a combination of Bangladeshi spices such as cumin, coriander, and turmeric. The use of fresh ginger, garlic, and green chilies adds a unique kick to the dish, while the tomato-based gravy provides a tangy and flavorful base. This adaptation brings the essence of Bangladeshi coastal cuisine to the forefront, offering a delightful twist on the original dish. We alse have the original recipe for Sudado de langostinos, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, chili powder, and salt. Add this spice mixture to the pan and cook for a minute, stirring continuously.
6. 6.
   Add the shrimp to the pan and cook for 3-4 minutes, or until they turn pink and are cooked through.
7. 7.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or warm roti.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or impurities.

Tips & Tricks

• Adjust the spiciness of the curry by adding more or fewer green chilies and chili powder according to your preference.
• For an extra burst of flavor, squeeze some fresh lemon juice over the curry before serving.
• If you prefer a thicker gravy, you can add a tablespoon of yogurt or coconut milk towards the end of cooking.

Serving advice

Serve the Bangladeshi-style Shrimp Curry hot with steamed rice or warm roti. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Bangladeshi-style Shrimp Curry in a vibrant serving dish, allowing the rich red color of the curry to stand out. Sprinkle some chopped cilantro on top for an appealing touch.