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
INGREDIENTS:
(Serves 2)
200g shrimps
1 large cucumber
1cup yogurt
1/2cup milk
1/2sp cumin seeds
1sp ginger paste
Ghee
Salt, sugar
METHOD:
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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