Sorshe Diye Chingri-Kumro
(Shrimp & Butternut Squash with mustard seed paste)
- 1 lb medium shrimp shelled, deveined, washed in hot water and
marinated with a tsp each of turmeric powder, corn starch and salt.
- 1 butternut squash (about 8″ long and 6″ diameter)
- 2 medium potatoes (do not peel; scrub clean with a brush)
- A handful of green chilies washed & stemmed
- 1/2 cup mustard seeds (first dry grind, then add 1/2 cup water, 2
cloves garlic and four green chilies and blend thoroughly in a blender)
- Turmeric powder and 1 heaping tblsp of hot curry powder.
- Panch-phoron (a mixture of 1/4 tsp each of mustard seeds,
fenugreek, cumin, methi and kalonji)
- Salt and sugar to taste and vegetable oil for cooking.
- Peel the butternut squash and cut into 1″ cubes. Cut potatoes into 3/4″ cubes.
- Heat 3 tablespoons oil in a heavy bottomed, preferably non-stick fryingpan over high heat.
- Throw in the panch-phoron and four split green chilies. When the seeds stop spattering, carefully add the potatoes.
- Fry for about 3 minutes over high heat.
- Now add the squash and fry for another 5 to 7 minutes, taking care that the vegetables are stirred often to prevent burning.
- Put in the curry powder and one heaping tsp turmeric. Lower the heat to medium, stir and fry until the
powdered spices lose their raw smell (about 2 minutes).
- Add salt to taste (normally I add 1 tablespoon to this amount).
- Sprinkle 1/2 cup hot tap water over vegetables and simmer, covered, over medium heat for about 5 minutes.
- In the mean time, in a separate frypan, heat 1 tablespoon oil, add the shirmp and fry very briefly over high heat.
- Add to vegetables, and cook, covered, for another 5 minutes.
- Now carefully stir to check if the vegetables are done.
- Add sugar to taste and pour in the blended mustard paste from the blender.
- Turn off heat immediately.
- Stir it in and keep covered until flavors mix.
- If you prefer hot food and the green chilies have failed to make the dish hot enough for you, you can add either a tsp of ground red chili powder or a handful of chopped green chilies.
- Serve with hot steamed rice or parathas.
Source: Bharati Mitra