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Being a little dryer than having a full on gravy, this dish isn’t exactly a full on curry, therefore the term is obviously a little ambiguous. However, it is still very tasty and ideal for fall! Being a fairly typical Bengali meal, this is one of my favorite foods that I ate growing up. I decided it was time to recreate this meal now that the new season was well underway. Perfect for the nights of autumn!
The ease and speed with which this came together astounded me. Thankfully, this Indian cuisine doesn’t require the lengthy preparation of some others. For this recipe, I do suggest getting excellent, big, unpeeled shrimp and washing and deveining them yourself. Simply said, peeled frozen shrimp never tasted as nice. On this one, believe me. If you’re cooking anything with shrimp, it’s worth the extra work, especially if it’s the main ingredient.
Ingredients: 1/2 small-to-medium pumpkin or butternut squash (my came from an Indian market, so it’s a little different) – cubes sliced into Peeled, cleaned, and deveined 1 pound of shrimp 1 serrano pepper with the stem cut off 4 garlic cloves Sliced and peeled ginger, measuring 3 inches. coarsely sliced one medium red onion 1 bay leaf, 2 Panch phoron, also known as Indian five spice, is what you’ll find it under at an Indian grocery shop, 1 1/2 tsp. 1 teaspoon of split turmeric powder 2 teaspoons of chili powder Garam masala powder, 1 teaspoon Salt and sugar to taste, 1/2 teaspoon 3 tablespoons of extra virgin olive oil
Step one of the instructions is to marinate the shrimp in salt, turmeric, and chili powder. Give it at least 20 to 30 minutes to sit. Blend the onion, serrano pepper, garlic, and ginger to a paste while that’s marinating. Place aside. After the shrimp have finished marinating, heat 1 tbsp of the EVOO in a nonstick skillet and, in batches, gently cook the shrimp before removing them with a slotted spoon. Place aside. Temper the bay leaves and Indian 5 spice in the same pan with the remaining EVOO. Add the blended mixture after the spices begin to sizzle.
Add the chili powder and turmeric once you’ve started sautéing the food. For around 5-7 minutes, fry the mixture until it is somewhat drier and less wet. Add the pumpkin and squash, and stir well. Stir it one more, add approximately 1/4 cup of water, cover it, and simmer on medium for for 10 minutes. Make sure the pumpkin or squash has gotten softer before removing the cover after the 10 minutes. Whether not, cover it once again and check on it occasionally to see if it’s becoming softer. Add the cooked shrimp back into the pan once everything is soft. Make sure everything is well combined. Serve with rice or roti (tortillas)!