About this recipe
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 shrimps, and place it in the Instant Pot. It pairs perfectly with plain steamed rice.
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 shrimps with a mild sweetness from the coconut to balance the pungent mustard. It is great for quick lunch or dinner and uses pantry staples only.
Read on for ingredients, step-by-step instructions, and different cooking methods to make this easy, flavorful, and delicious shrimp curry.
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.
Wash the shrimps thoroughly. Keep the head, and tail intact. De-vein the shrimps and set them aside (step 1).
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 (steps 2,3).
To the ground paste, add olive oil, turmeric, and ½ teaspoon of salt (step 4).
Mix them well. Add the shrimps and mix well (steps 5,6).
Add the coconut milk and remaining green chili (step 7).
Add 2 cups of water to the inner pot of the Instant Pot. Place the bowl of shrimps on the trivet and place the trivet in the Instant Pot (step 8).
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 (steps 9,10).
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.
It can be served with either Basmati rice, red rice, or sona masoori rice.
I love making this dish in the Instant Pot, however, you can also make it on a stovetop, microwave, or oven. Follow this recipe until mixing the shrimp with the masala and the rest of the ingredients. Then use the cooking method of your choice.
Stovetop: Place the shrimp in a bowl and place it in the steamer. Steam them for 20 minutes.
Stovetop pressure cooker: Place the shrimp in a steel box with a tight lid. Add water to the pressure cooker and place the box. Pressure cook for one whistle.
Microwave: Place the shrimps in a microwave-safe bowl, cover them with a cling wrap, and make holes for steam to escape. Microwave for 5 minutes.
Oven: 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.
More seafood recipes:
Yes. Adjust the cooking time accordingly.
This dish pairs very well with plain steamed Basmati rice. You can also serve it with Sona masoori rice or red rice.
This shrimp coconut curry is:
- unique, flavorful, delicious,
- very easy to make with no active cooking
Shrimp Coconut Curry in Instant Pot
- 1 lb shrimps (500 grams)
- 2 tablespoon olive oil
- 2 tablespoon poppy seeds
- 2 teaspoon mustard seeds
- 4-5 green chili or as per taste
- ¼ inch ginger grated
- 1 teaspoon turmeric powder
- ¼ cup coconut fresh or frozen, grated
- 1 cup coconut milk
- 1 teaspoon salt divided
- 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.
What a delicious curry! The whole family enjoyed it. Thank you!
Love the fragrance on this curry (curry is one of my favorites!) and the fact that I can make it in the instant pot to make it more time efficient is amazing!
We just loved this!
I made it for my hubby and I after the kids had had their dinner and 3 out of the 5 came looking for a taste! Needless to say it has been on the menu again since for them as well.
I took some of the sauce out and added it to some grilled chicken for my 2 non-seafood eater.
But it was such a hit!
I'm often intimidated by making curries but this dish turned out fabulously! You're right - it is easy AND delish! We served it over rice and licked out plates clean.
Giangi Townsend says
Simple, easy, and super delicious. Thank you for sharing.
Jere Cassidy says
Wow, this is a keeper recipe, it's so easy to make and the flavor is just perfect, with the right amount of curry for my tastes. Glad you showed this in the IP.
I am so glad you and your family enjoyed it, Claire. Thank you for your feedback 🙂
What a simple but delightful dish! My husband loves shrimp curries and this one took me back right to my memories of Calcutta in the summer!
What a tasty tropical shrimp recipe
Love this coconut curry! Super creamy and flavorful, I'm totally obsessed!