October 26, 2012

Sosha doi chingri (Shrimps with cucumber in yogurt sauce)

We Bengali cook and eat fish, and we do so every day. Leaving aside the fight between Hilsha and Shrimps regarding which one is better, the shrimps are a frequent visitor in my parents’ kitchen. Pairing shrimps up with cucumber for a mild summer lunch is just perfect. I often cook shrimps in that style, but this time I wished to make a little change. Instead of water, I wanted to make a yogurt and milk based gravy. The lightness of cucumber complimenting the meaty shrimps, flavored in a typical Bengali vegetarian style with ginger in a mild yogurt based gravy; this variation was also a good combination of simple flavors and light dishes.

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

(Serves 2)

200g shrimps
1 large cucumber
1cup yogurt
1/2cup milk
1/2sp cumin seeds
1sp ginger paste
Salt, sugar


1.      Clean the shrimps, wash and pat dry. Peel and cut the cucumber into long sticks.
2.      Heat ghee in a wok. Fry the shrimps until golden brown. Set aside on a paper towel.
3.      Temper the same ghee (add a bit more if necessary) with cumin seeds. When they crackle, add the ginger paste and fry for a minute until fragrant.
4.      Add the cucumber. Cook covered for 3-4 minutes on moderate heat until the cucumber start getting transparent.
5.      Add the milk and yogurt. Season with salt and a pinch of sugar. Cook until the cucumber is soft yet firm and the sauce thickens.
6.      Add the fried shrimps. Mix well with a gentle hand and cook for couple of minutes more.

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