This recipe might just change your culinary life. It’s rich, elegant, and shockingly easy to make. It comes straight from my mother-in-law’s kitchen—she’s from Jamshedpur, just a few hours from Calcutta, and let me tell you—her food is the kind of magic that lingers.
Not only is she an incredible home cook, but she also ran a couple of much-loved restaurants, and her dishes always have that fancy flair while staying deeply rooted in comfort and tradition.
🍛 Let’s Make Calcutta-Style Shrimp Curry
What you’ll need (roughly for a family of 4):
- 1 lb (approx. 0.5 kg) cooked shrimp (with or without tails—your choice)
For the curry paste:
Grind together:
- A big handful of peeled garlic
- 1 large tomato
- ½ cup yellow mustard powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 4-5 black peppercorns
- Add ½ cup water to blend it into a smooth paste
Cooking steps:
- Heat mustard oil in a heavy-bottom pan over medium-high heat (vegetable oil works too, but mustard oil brings the soul).
- Add the paste and sauté for 15 minutes, stirring occasionally so nothing sticks or burns.
- Add 1 tsp poppy seeds (if you have them).
- Toss in 2–3 pinches of salt. Sauté another 5 minutes.
- Add the shrimp, mix well.
- Pour in 1 cup of hot water, cover, and let it simmer for 5 minutes.
To finish:
- Squeeze fresh lime juice on top
- Garnish with cilantro and a lime wedge
Serve with hot white rice or flavorful dirty rice, and prepare to impress.
💌 Final Note:
Like all my recipes, I don’t follow exact measurements—because cooking should feel like music, not math. If you need help, email me. I’d love to hear how it turns out.