Ingredients for Bengal Shrimps
- Shrimp
- 2 tablespoons vegetable oil
- Onion
- Curry Powder
- Spices
- Chopped Tomatoes
- Sugar
- Coconut Cream
- Fish Sauce
- Oyster Sauce
- Salt to taste
- Lime Zest
- Lemon Juice
How to Make Bengal Shrimps
- Heat the oil in a large pan or pot over medium heat. Add the fennel seeds, cumin seeds, coriander seeds, cloves, cardamom seeds, black pepper, star aniseed, and cinnamon. Sauté for 1-2 minutes until fragrant.
- Add the chopped tomatoes and curry powder to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Add the shrimp to the pan and cook for 5-7 minutes, or until they turn pink and opaque, stirring gently.
- Season with salt to taste.
- Serve the Bengal Shrimps hot. For a main course, serve over rice with a large salad. For a starter, serve as a chowder in bowls with crusty bread.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
31g
Fat
62g
Carbs
5g
