Bengali Coconut Shrimp Curry

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp extra-virgin coconut oil
• 1 whole large yellow onion
• 6 whole garlic cloves
• 1 whole fresh ginger, 2-inch piece
• 2 whole fresh green chilies
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 whole bay leaves
• 4 whole whole green cardamom pods
• 3 whole whole cloves
• 1 whole 1-inch cinnamon stick
• 1 tsp sugar
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 3 tbsp fresh cilantro, chopped

Instructions

1. 1

   Pat 1.5 lb of large peeled and deveined shrimp completely dry with paper towels — dry shrimp will brown properly instead of steaming. Set aside on a plate and season lightly with 0.25 tsp kosher salt and a pinch of black pepper.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform for even cooking. Peel and mince 6 garlic cloves finely. Peel a 2-inch piece of fresh ginger and grate it on a microplane to yield about 1 tablespoon. Slice 2 fresh green chilies lengthwise, leaving them whole or halved — this releases their flavor without overwhelming the dish. Have everything prepped and within arm's reach of your stove.

3. 3

   Set a 12-inch heavy-bottomed skillet or shallow cooking vessel over medium-high heat. Add 3 tbsp of extra-virgin coconut oil and let it heat for 1 minute until shimmering — you should see wisps of steam rising.

4. 4

   Working in two batches so you don't crowd the pan, add the seasoned shrimp and cook undisturbed for 1.5 minutes until the undersides turn opaque pink. Flip and cook the other side for another 1 minute — the shrimp will finish cooking later in the sauce, so don't overcook them now. Transfer to a clean plate.

5. 5

   In the same skillet over medium heat, toast 4 whole green cardamom pods, 3 whole cloves, and 1 cinnamon stick for about 30 seconds — you'll smell a warm, fragrant aroma as the oils release. Add 2 bay leaves and stir constantly so the spices don't burn.

6. 6

   Add the diced onion to the toasted spices and sauté over medium heat, stirring occasionally, until the onion turns completely translucent and the edges begin to turn light golden, about 6-7 minutes. You should hear a gentle, steady sizzle — if it's popping aggressively, lower the heat slightly.

7. 7

   Stir in the minced garlic and grated ginger and cook for 1 minute, stirring constantly, until fragrant. The raw garlic bite should soften and blend into the onions.

8. 8

   Add 0.5 tsp ground turmeric, 0.5 tsp ground cumin, and 0.5 tsp ground coriander. Stir constantly for 30 seconds to toast the ground spices — this deepens their flavor and prevents them from tasting raw in the finished sauce.

9. 9

   Pour in the entire 13.5 oz can of full-fat coconut milk, stirring to combine with the spiced onion base. Scrape the bottom of the pan with a wooden spoon to lift any caramelized bits. Add the sliced green chilies and bring the sauce to a gentle simmer over medium heat — small bubbles should break the surface steadily, not a rolling boil.

10. 10

    Gently return the cooked shrimp to the simmering sauce along with any accumulated juices. Stir 1 tsp sugar into the sauce — this balances the spices and brings out the coconut's natural sweetness without making the dish taste sugary. Simmer gently for 2-3 minutes until the shrimp are fully cooked through and heated in the sauce. Test doneness by cutting the largest shrimp in half — the flesh should be opaque throughout with no translucent center.

11. 11

    Remove from heat and stir in 2 tbsp fresh lemon juice and adjust the salt to 1 tsp total — the lemon brightens the coconut and spices. Taste and add more salt or black pepper if needed. The sauce should taste balanced: warm and spiced, but not overshadowed by heat.

12. 12

    Transfer the curry to a serving dish and scatter 3 tbsp of fresh chopped cilantro over the top. Serve immediately over steamed jasmine rice or with warm naan bread. The cilantro adds a bright, fresh note that cuts through the richness of the coconut cream.

Tools you’ll need

• 12-inch heavy-bottomed skillet or shallow cooking vessel
• paper towels
• cutting board
• chef's knife
• microplane grater
• wooden spoon
• instant-read thermometer (optional)

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