Equipment
Ingredients
Marinade & Protein
- 500 g shrimp, peeled, deveined, tails removed
- 200 g plain yogurt, full fat, whisked until smooth
- 10 g ginger paste
- 2 g turmeric powder
- 5 g salt
Aromatics & Finishing
- 30 ml mustard oil
- 2 green chilies, slit lengthwise
- 15 g fresh coriander, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 277 kcal
- Protein
- 36 g
- Carbohydrates
- 5 g
- Fat
- 13 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 879 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 277 mg
- Potassium
- 604 mg
- Calcium
- 193 mg
- Iron
- 1.4 mg
- Magnesium
- 71 mg
- Phosphorus
- 426 mg
- Zinc
- 2.7 mg
- Vitamin A
- 36 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.2 mg
- Folate
- 9 mcg
- Water
- 198 g
Sources: USDA FoodData Central
Method
In a mixing bowl, combine the shrimp, yogurt, ginger paste, turmeric, salt, and 15ml of the mustard oil. Stir until the shrimp are evenly coated. Let marinate at room temperature for 5 minutes.
In a large skillet, heat the remaining 15ml of mustard oil over medium-high heat until it just begins to smoke, reaching roughly 200°C or 390°F. This crucial step mellows the raw, pungent edge of the oil.
Reduce the heat to low to let the oil cool slightly, then add the slit green chilies. Sizzle for 30 seconds to release their heat and aroma into the oil.
Pour the entire shrimp and yogurt mixture into the skillet. Cook gently on low heat for 5 to 7 minutes, stirring continuously. Do not let the mixture boil fiercely or the yogurt will curdle. Cook until the shrimp turn opaque pink and reach a safe internal temperature of 63°C or 145°F.
Remove the skillet from the heat. Fold in the freshly chopped coriander and let the dish rest for 2 minutes before serving.
Chef's Notes
- Heating mustard oil to its smoking point is non-negotiable in traditional Bengali cuisine; it alters the chemical structure, removing bitterness and leaving a delightful horseradish-like warmth.
- Full-fat yogurt is much more stable than low-fat varieties when heated. If you must use low-fat yogurt, whisk a teaspoon of cornstarch into it before adding it to the pan to stabilize the emulsion.
- The residual heat of the pan will continue cooking the shrimp after you turn off the stove. Removing the skillet from the heat source right as they finish ensures they stay tender.
Storage
Refrigerator: 2 days — Store in an airtight container. Gently reheat on the stove over low heat to prevent yogurt from curdling.
Reheating: Reheat gently on the stovetop over low heat, stirring constantly.
Troubleshooting
The yogurt sauce separates, looking grainy and broken
Cause: The heat was too high when adding the yogurt, or cold yogurt hit a hot pan
Fix: Remove from heat immediately, add a splash of warm water, and whisk vigorously. The texture will remain slightly compromised but perfectly safe to eat.
Prevention: Always use room-temperature yogurt, lower the heat before adding it to the pan, and stir constantly.
Shrimp are rubbery and tough
Cause: Overcooking during the simmer phase
Fix: Cannot be fixed once overcooked.
Prevention: Remove from heat exactly when the shrimp turn opaque and reach 63 C.
Cultural Context
Inspired by the classic Bengali dish Doi Chingri, this preparation highlights the regional love for freshwater prawns, sharp mustard oil, and dairy. Originating from the eastern Indian subcontinent, mustard oil provides a signature sinus-clearing pungency that sets Bengali curries apart from other Indian regional cuisines.
