Chingri Tetul Chutney Curry (Shrimp Tamarind Chutney Curry) by Yasmin Aunty

    1 hour 15 mins

    I could ask for nothing else when a dish has both of my favorite ingredients: tamarind chutney and shrimps. Pulao is something we all cook when we have guests coming over, and this sweet and sour dish is often cooked as it makes a great pair with it.


    Dhaka, Bangladesh
    3 people made this

    Serves: 5 

    • 1/2 kg finger sized headless shrimps with tails
    • Salt as needed
    • 1/2 teaspoon of coriander powder
    • 1/2 teaspoon of red dry chilli powder
    • 2 teaspoon of squeezed lemon extract
    • 1 teaspoon of garlic-ginger paste
    • 1 cup tamarind chutney
    • 1/2 cup vegetable oil
    • Water as needed for boiling the shrimps
    • One handful of Thai cabbage leaves for garnishing

    Prep:30min  ›  Cook:25min  ›  Extra time:20min marinating  ›  Ready in:1hr15min 

    1. Add salt, coriander and red chilli powders, lemon extract, garlic-ginger paste and tamarind chutney to a bowl with washed shrimps. Mix well and marinate for 20 minutes.
    2. On a pan heat oil. Add the marinated shrimps to the oil and cook with a bit of water. When the water has dried and the shrimps have boiled, chop the Thai cabbage leaves. Add the chopped cabbage leaves to a flat bowl such that the leaves completely cover the bottom of the bowl.
    3. Pour the cooked tamarind chicken on top of the chopped cabbage leaves.

    Serving suggestion

    The tamarind shrimps can be eaten with plain white rice, fried rice or pulao.

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