September 23, 2011

Chingri kumro (Pumpkin with shrimps)

In Bengal we love eating fishes and shrimps, and use them in all possible preparations. Kucho chingri or tiny shrimps can give such a delicious flavor in any vegetable preparation, and is used often. So, for my pumpkin series in Bengali style, I of course had to cook it with tiny shrimps. It is cooked similar to Kumro boti, with only shrimps instead of garlic. Blaž loved it. And his grandma said, if pumpkin tastes so good, she can eat a lot more of the vegetable!

 You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

1kg pumpkin
2 big onions
200g shrimp
1 green chili
Chili powder


1.        Cut the pumpkin into thin sticks. Chop the onions.
2.        Heat oil in a wok (around 3tbsp, a bit more than usually needed).
3.        Add the shrimps, salt and chili powder. Fry until golden. Remove from oil and keep aside.
4.        In the same oil, add chopped onion. Cook on medium heat until onion starts getting golden.
5.        Add the pumpkin. Add green chili, chili powder to taste (tastes better if hot), a pinch of turmeric. Cook covered on low-medium heat, stirring occasionally.
6.        When pumpkin is almost done, remove cover and the fried shrimps. Cook on high heat for a few more minutes, until pumpkin is well done. It must be semi-dry with no gravy.

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