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Bengali Shrimp Curry

Bengali Shrimp Curry

With Chef Sanjiv Dhar

Updated: Thursday, 02 Apr 2009, 10:02 AM EDT
Published : Thursday, 02 Apr 2009, 6:47 AM EDT

(FOX Providence) – We’re cooking Bengali Shrimp Curry with Chef Sanjiv Dhar from Rasoi.


16 medium shrimp, shelled with tail on
Salt to taste
1/5 teaspoon Turmeric Powder
3 tablespoons Veg Oil
2 medium sized onions
1/4 cup dessicated coconut
1 cup coconut milk
1 piece, 1 inch size, ginger
2 bay leaves
3-4 green cardamoms
3-4 cloves
1 stick, 1 inch size cinnamon
1 teaspoon red chilli powder
1/2 cup water


– Apply a little salt and turmeric on the shrimp
– Heat 1 tablespoon of oil in a pan and saute the shrimp. Remove and keep aside
– Peel the onions and chop them fine.
– Peel the ginger and chop it fine
– Heat remaining oil in the pan and add bay leaves, green cardamoms, cloves and cinnamon.
– Stir fry briefly.
– Add chopped onions and stir fry until the onions turn translucent.
– Add the fine chopped ginger and stir for a few minutes.
– Now blend red chilli powder in water and add to pan.
– Keep stirring until the oil separates.
– Sprinkle a little water from time to time so that you don’t burn the ingredients.
– Add sauteed shrimp and coconut milk.
– Simmer for 2-3 minutes
– Adjust the seasoning
– Garnish with desiccated coconut and serve.

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