Capsicum Chingri (Capsicum Shrimps)

    This is a Chinese-Bengali dish of shrimps and capsicum. It is slightly spicy, and is served with plain pulao or fried rice.


    Dhaka, Bangladesh
    3 people made this


    • 2 tablespoons of olive oil
    • 1/2 cup of onion slices
    • 8 green chilies, cut in half along the length
    • 1/2 cup of chopped tomatoes
    • 1/2 cup of chopped capsicum
    • 1 teaspoon of onion paste
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chili powder
    • 1 teaspoon of coriander powder
    • 1 teaspoon of cumin powder
    • salt as needed
    • 250 g of chingri or shrimps
    • water as needed


    1. Heat a pan with olive oil and fry the onion slices, green chili slices, chopped tomatoes and capsicum slightly.
    2. Add the onion, ginger and garlic pastes, along with the turmeric, red chili, coriander and cumin powders. Stir and sprinkle the salt all over. Stir again.
    3. Cook for 5 minutes until the water released from the onions and other vegetables dry up and oil starts to simmer on top.
    4. Add the shrimps and cook for another 5 minutes until the water released from the shrimps dry and the oil starts to simmer on top.
    5. Add 1 cup of water and cook for 10 minutes with the lid on. Take the lid out and check if the shrimps have cooked and become tender.
    6. Serve with plain rice or pulao.

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