Equipment
Ingredients
Shrimp Marinade
- 500 g large shrimp, peeled and deveined
- 2 g ground turmeric
- 3 g kosher salt
Yogurt Sauce
- 200 g whole milk plain yogurt, room temperature
- 60 ml water
- 5 g ground coriander
- 3 g ground cumin
- 2 g kashmiri chili powder
Aromatics and Finishing
- 30 ml mustard oil
- 2 g nigella seeds
- 2 green chilies, slit lengthwise
- 15 g fresh coriander, finely chopped
Nutrition (per serving)
Method
In a mixing bowl, toss the peeled shrimp with the ground turmeric and kosher salt. Let marinate for 10 minutes at room temperature. Wash hands and surfaces thoroughly after handling raw seafood.
In a separate bowl, whisk together the room temperature yogurt, water, ground coriander, ground cumin, and Kashmiri chili powder until completely smooth.
Heat the mustard oil in a large skillet over medium-high heat until it just begins to smoke, around 250°C/480°F. This crucial step alters the oil, removing its raw, bitter pungency.
Reduce the heat to medium-low. Carefully add the nigella seeds and slit green chilies to the hot oil, stirring continuously for 30 seconds until highly fragrant.
Add the marinated shrimp to the skillet in a single layer. Sear for 1 minute per side until they just begin to turn pink but remain slightly translucent in the center.
Reduce the heat to the lowest setting. Pour in the whisked yogurt sauce, stirring constantly to prevent the dairy from curdling. Simmer gently until the shrimp are fully opaque and reach a safe internal temperature of 63°C/145°F.
Remove the skillet from the heat. Stir in half of the freshly chopped coriander, reserving the remaining amount to sprinkle over the top immediately before serving.
Chef's Notes
- Heating mustard oil to its smoking point is non-negotiable in Bengali cuisine; it fundamentally alters the chemical structure, transforming its sharp bite into a nutty, mellow warmth.
- To absolutely guarantee your yogurt will not split, temper it by whisking a spoonful of the hot pan oil into the yogurt bowl to slowly raise its temperature before pouring the entire mixture into the skillet.
- Leaving the tails on the shrimp adds a subtle depth of seafood flavor to the sauce during the simmer, though removing them completely makes for a more effortless dining experience. Choose based on your audience.
- Always use a separate cutting board and utensils for your fresh coriander garnish to avoid cross-contamination with the raw shrimp marinade.
Storage
Refrigerator: 2 days — Store in an airtight container. Seafood degrades quickly and is best eaten fresh.
Reheating: Reheat very gently over low heat on the stovetop to prevent the shrimp from overcooking and the yogurt from curdling. Do not microwave.
