Chingri Kopta (Shrimp Ball in Curry)

BengaliFoodie's picture

May. 23, 2013


Shrimp 100 Gram , cleaned and washed
Onion 1 Small , finely chopped
Green chilli 2 , finely chopped
Eggs 1
Bengal gram flour 4 Tablespoon
Salt To Taste
Turmeric powder 1/2 Teaspoon
Vegetable oil 1 Cup (16 tbs) (For deep frying)
For curry
Onion paste 4 Tablespoon
Garlic paste 1/2 Teaspoon
Ginger paste 1 Tablespoon
Tomato paste 4 Tablespoon
Red chilli powder 1/2 Teaspoon
Sugar 1 Teaspoon
Water 1 Cup (16 tbs)



1. In a large bowl, place shrimp, onion, green chilli, gram flour and salt. Crack the egg to it and with a fork, mix all together.


2. Add vegetable oil to the wok and allow this to heat.

3. Using a tablespoon, drop the shrimp mixture in small ball shape within the hot oil. Fry them until they are golden in color. Complete frying all the balls in small batches.

4. Remove excess oil from the wok, except 2 tablespoons.

5. Add all the pastes, turmeric powder and red chilli powder, one by one and keep frying in medium heat for at least 5-10 mins, until you get a nice smell.

6. Pour water into the spice mixture and make a thick curry. Season with salt. Allow to simmer the curry for 5 mins.

7. Once the curry is ready, add the shrimp balls. Coat them evenly with curry and allow to simmer for another 5 mins.


8. Garnish with fresh coriander leaves and green chilli before serving with warm rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 194Calories from Fat 75

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 187 mg7.79%

Total Carbohydrates 19 g6.3%

Dietary Fiber 3 g12%

Sugars 7 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet