Aswin is allergic to shrimps and that means that I stopped getting shrimp home for cooking about 3 years ago. I used to before we found out. The last time I bought shrimp was when I was pregnant with Lil A. I went through a phase of craving for shrimp and sharshe bata chingri mach. I would get shrimp, cook it, eat it all in one go. :)
Now that my parents are visiting, I have started getting shrimp again. We still try to finish it all in one session and be careful about spoons etc. It is more fun eating it together rather than consuming it all by myself.
My father recently made a old favorite that we grew up eating. Aloo Potol diye Chingri Macher Jhol or Shrimp curry with Potato and Pointed gourd curry. I saw some fresh parwal/potol in the Indian store and got some immediately.
The curry reminds me of my childhood when we would spend summer vacation at my grandparents and would spend most of the time with cousins playing and chatting. Outside in the morning and inside for the afternoon. No worries, no homework and no early nights to think about, just play, eat and sleep.
My father who made the jhol also talks about the making in this short podcast.
12- 14 Raw and deveined shrimp
5 medium Patal/Parwal/ Pointed gourd - cut it into 2 - 3 pieces
1 Tomato -pureed
2 Green chillies
1 tspoon grated ginger
2 Dry red chillies
1 tspoon coriander powder
1 tspoon cumin seed powder
1/4 tspoon turmeric powder
1/2 tspoon ghee
Put the rest of the oil in a sauce pan and temper it with the kalo jeera, red and green chillies. Then add the pureed tomato and saute for a minute. Add the coriander and cumin seed powder next. Then add the asafoetida and turmeric powder and let it cook together till the oil separates. Now add ginger and cook for another minute.
Add 21/2 cups of water and salt and close the lid. When the gravy/jhol starts to boil, add shrimp, potato,and patal/parwal. Cook for 8-10 minutes till potato is cooked.
Add ghee and garam masala. Check the gravy thickness and take it off the heat.