, , , , , ,

shrimp & potato curry

Hope everyone has had a good weekend! I had a pretty good weekend, even though I was at work for a few hours yesterday. Last night I had an amazing time at my best friend’s birthday party, where we partied like we were still in college, staying up till 5 in the morning! We had left the club by 2.30 am and ended up at another friend’s apartment, and all of us were starving by then. Had a hard time finding a place to deliver pizza, and ended eating a takeout of Indian food and burgers from a local joint. At that time any food would have tasted fine, if we were at mine, I definitely would have made some food for everyone, as you all know I love entertaining and feeding people! Plus I had some shrimp curry left in the fridge too, that would have satisfied people’s hunger.

The other day I received a message from my high school class mate. He requested a Bengali shrimp and potato curry. Bangladesh is actually very famous for its shrimp industry, out waters produce huge shrimps that get exported all over the world. I did not have those shrimps so I substituted with some smaller tiger shrimps and here is the result. Hope you enjoy it! 🙂

shrimp curry on brown rice


15 Tiger Shrimps (raw with tail on)

2 Potatoes, chop into cubes

1 Tomato, crushed

1 Cup Peas  (frozen peas, thawed)

1 Tbsp Vegetable Oil

1 Onion, sliced thinly

1 Tbsp minced Garlic

1 Tsp Cumin seeds

½ Tsp Chili powder

1 Tsp Coriander powder

1 Tsp Turmeric powder


Heat a pan with the vegetable oil.

Stir in the cumin seeds and let it crackle.

Cumin crackling with onion

Add in the onions and fry till they are golden brown.

In a small bowl add all the powdered spices, with a little bit of water.

Curry paste

Add the above mixture to the pan and mix well for a few minutes.

Then add in the shrimps and fry them till they are pink. Make sure you they are laid flat individually on the pan and get fried and not steamed.

Frying shrimp

Once the shrimps are pink, take them out with a slotted spoon, leaving the onions and spices in the pan.

Set the shrimps aside.


Chop the potatoes into cubes.

Now add in the potatoes and mix well with the spices. Add the crushed tomato and a little bit of water and bring it to a boil.

Then cook on low heat till the potatoes are tender.


Once the potatoes are cooked add in the peas and stir well.

Now add the shrimps back in and cook on low heat for a further 5 minutes.

Stir in the chopped cilantro and turn off the heat. Serve with rice.

Simmering shrimp curry


Best fried shrimp and cocktail sauce recipe

Pina Colada Shrimp Tacos


Okra, Zucchini & Shrimp Paella

Cajun Chicken Kielbasa & Shrimp Soup

Nantucket Bay Scallops