Chingri Dopeyaja (Shrimp curry with onion gravy)

Chingri Dopeyaja (Shrimp curry with onion gravy)


2 people made this

About this recipe: 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!

nadira_begum Dhaka, Bangladesh


  • 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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