Shrimp and coconut milk curry

    Oh this is one hell of a delicious curry! It is creamy, with hints of spices here and there, and sweet. It just makes anyone happy, any time. Serve with pulao or fried rice.


    Dhaka, Bangladesh
    1 person made this


    • 500 g of shrimps
    • 1 coconut
    • water as needed
    • 1-1.5 cups of soybean oil
    • 2 cups of onion slices
    • 1 tablespoon of onion paste
    • 1 tablespoon of ginger paste
    • 1 teaspoon of garlic paste
    • 2-3 bay leaves
    • salt as needed
    • 1 teaspoon of sugar
    • 4-5 green chilies


    1. Clean and wash the shrimps out of its tails and whisks.
    2. Grate the coconut. Blend the grated coconut with 1 cup of water. Collect the coconut extract by allowing the mixture to filter through a sieve. Set aside the extract.
    3. Heat a pan with soybean oil. Fry the onions just slightly. Add the onion, ginger and garlic pastes and bay leaves. Also sprinkle salt and stir and cook for 5-7 minutes.
    4. Add the shrimps. Stir and fry on low heat for 10-15 minutes with the lid on.
    5. Pour the coconut milk and cook with lid on for another 10-15 minutes on low heat.
    6. Sprinkle the sugar and green chilies, and stir when the distinct smell of coconut comes out. Cook with lid on for another 10 minutes on low heat.

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