Cauliflower and shrimp curry - the Bengali way
Author: Sukanya Ghosh
Recipe type: seafood main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3
- Cauliflower : 1 medium (cut into medium size florets)
- Potatoes : 1 medium (cut into chunks)
- Shrimps : a handful or more
- Cumin seeds : ½ tsp
- Ginger minced : 1 tsp
- Tomatoes : 2 medium
- Green chillies : 3-4 cut into slivers
- Cumin powder : 1 tsp
- Red chilli powder : 1 tsp
- Turmeric powder : ½ tsp
- Garam masala powder : ½ tsp
- Salt and sugar to taste
- Mustard oil : 1 tbsp + more
- Cilantro to garnish
- Heat the mustard oil in a deep vessel and lightly saute the shrimps in it till they turn golden, keep them aside.
- In the same pan add the cumin seeds, let it splutter and then add the cauliflowers florets and the potatoes.
- Fry them for a while till they turn golden.
- Add extra oil if requires.
- Once the cauliflowers and potatoes are nicely browned, add the minced ginger and chopped tomatoes.
- Saute them till the tomatoes are little mushy, and add all the spices mentioned above.
- Fry on medium heat for a while, add the salt and sugar.
- Now add just enough water to cover the cauliflowers and potatoes and let it simmer till done.
- Add the shrimps towards the last stage when cauliflowers are done, check the seasonings, garnish with cilantro and serve hot with steamed rice.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/cauliflower-and-shrimp-curry-the-bengali-way/
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