Chingri Dopeyaja (Shrimp curry with onion gravy)

    As the title suggests, this dish has a lot of onions. The mix of shrimps and onions is just too good to be true. I love to put in a generous handful of chopped coriander leaves and green chilies. Enjoy!


    Dhaka, Bangladesh
    3 people made this


    • 500 g of Golda chingri or Indian scampi
    • water as needed
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of coriander powder
    • salt as needed
    • 1-1.5 cups of soybean oil
    • 1.5 cups of onion slices
    • 4-5 green chilies, chopped
    • 2-3 dried red chilies
    • 1 tablespoon of chopped coriander leaves
    • 3-4 tomato slices


    1. Wash the scampi. Place it in a saucepan. Pour in 2 cups of water and boil the shrimps with ginger, garlic, turmeric, red chili and coriander powders. Also sprinkle salt. Set aside the boiled shrimps.
    2. Heat a separate frying pan with oil. Fry the onions until soft and brownish. Add the green and dried red chilies. Stir and add the boiled shrimps. Cook with lid on 10-15 minutes.
    3. The onions and shrimps will fry. The dish will be ready when the shrimps turn brown.
    4. Garnish with coriander leaves and tomato slices.

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