Chile-Hot Shrimp with Bell Peppers

Chingri Maach Simla Mirchi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A slightly watery curry, this contains enough chiles to make you reach for a glass of milk, a bowl of yogurt, or a cool beer to douse the flame. By all means use fewer chiles if you prefer. For a creamier curry, I like to use unsweetened coconut milk instead of the usual water. Not only does it add body to the sauce, it diffuses some of the heat from the chiles.