This Bengali-style shrimp coconut curry is one of the easiest dishes you will cook. Also called bhapa chingri (bhapa means steamed and chingri means prawns/shrimps), it involves no active cooking.
Just grind the masala, mix it with the shrimp, and place it in the
This recipe is a perfect example to showcase how diverse Indian curries are. The masala base is made with mustard and poppy seeds, unlike typical Indian curries. No other spices are used, and no onion or tomato is used. This irresistible prawn curry has tender shrimp with a mild sweetness from the coconut to balance the pungent mustard.
Why you will love this recipe
- This bhapa chingri recipe has the authentic and bold flavors of Bengali cuisine. This dish is deeply rooted in Bengali culinary traditions and is a testament to the rich and diverse flavors of Bengali cuisine.
- This shrimp coconut curry can be prepared quickly, making it an ideal choice for a flavorful and satisfying meal.
Shrimps or prawns: I have used tiger prawns in this recipe.
Oil: Traditionally, mustard oil is used; however, I prefer to use extra virgin olive oil.
Masala: Coconut, green chili, ginger, mustard seeds, and poppy seeds.
Coconut milk: Use store-bought or homemade coconut milk.
Step 1: Wash the shrimp thoroughly. Keep the head and tail intact. De-vein the shrimps and set them aside (image 1).
Step 2: Grind together grated coconut, poppy seeds, mustard seeds, ginger, half of the green chili, and ½ teaspoon of salt into a smooth paste using some water (images 2 and 3). To the ground paste, add olive oil, turmeric, and ½ teaspoon of salt (image 4).
Step 3: Mix them well. Add the prawns and mix well (images 5 and 6). Add the coconut milk and remaining green chili (image 7).
Step 4: Add 2 cups of water to the inner pot of the
Step 4: Secure the IP lid and set the
I have used cleaned and deveined tiger prawns with tails and heads intact. You may choose to remove the head and tail before using.
If you are using frozen shrimp, increase the pressure cooking time to 6 minutes.
Mustard seeds have a strong, pungent taste. However, grinding it with salt and green chili helps reduce pungency.
You can replace fresh coconut with desiccated coconut. However, in that case, use warm water to grind.
What to serve with shrimp coconut curry
Bhapa chingri is typically served with steamed rice, especially fragrant Basmati rice or Gobindobhog rice, to complement its rich and flavorful sauce. You can also serve it with Bengali favorites like luchi (deep-fried puffed bread) or plain paratha (flatbread) for a complete and satisfying meal.
Yes. Adjust the cooking time to 6 minutes instead of 3 minutes. The rest of the recipe remains the same.
Follow this recipe until mixing the shrimp with the masala and the rest of the ingredients. Place the shrimp in a bowl and place it in the steamer. Steam them for 20 minutes.
Yes. Follow this recipe until mixing the shrimp with the masala and the rest of the ingredients. Place the shrimp in an oven-safe tray and cover with foil. Place the tray in a preheated oven at 390 F (200 C) for 15-18 minutes. Remove from the oven, remove the foil, and let it sit for 5 minutes.
To store this dish, let it cool to room temperature and transfer it to an airtight container. Place the container in the refrigerator, where it can be kept for up to 3-4 days. Reheat it gently in a microwave or on the stovetop when ready to serve. If you have a larger batch or want to store it for a longer duration, consider freezing portions in airtight freezer-safe containers for up to one month. Thaw in the refrigerator before reheating.
More Indian seafood recipes
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Shrimp Coconut Curry in Instant Pot
- Wash the shrimps thoroughly. Keep the head, and tail intact. De-vein the shrimps and set them aside.
- Grind together grated coconut, poppy seeds, mustard seeds, ginger, half of the green chili, and ½ teaspoon of salt into a smooth paste using some water.
- Transfer the paste to a steel bowl that fits the inner pot of the Instant Pot.
- To this, add olive oil, turmeric, and ½ teaspoon of salt. Mix well.
- Add the shrimps and mix well.
- Add the coconut milk and remaining green chili. Set it aside.
- Add 2 cups of water to the inner pot of the Instant Pot.
- Place the bowl on a trivet and place the trivet in the Instant Pot.
- Secure the IP lid and set the Instant Pot to pressure cook mode on low pressure for 3 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Serve hot with steamed rice.
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