June 13, 2014

Aloo kumro diye chingri macher jhol (Shrimp curry with potato and pumpkin)

I love the flowers that bloom in the front yard and backyard once spring hits. It daffodils and tulips (have a couple in the front yard and in the back yard), then come the lily of the valley.

And just last week I felt the summer flowers are in full bloom now. In the backyard, currently, I have  tree peonies and peonies blooming and honeysuckle tree is laden with flowers. So is rose bush that climbs over the fence with the neighbor. 

In front yard, it's roses and daisies. The rose I bought last year is full of flowers and it makes me so happy to see it when I come home.

Tiny M was so intrigued by the peonies in the back yard that he would go and stand in front of it and keep tugging it. We have to constantly remind him "gentle, gentle." Lil A has no such interest in flowers. His favorite is still the veggie patch in the backyard. We recently harvested a good bunch of methi and am enjoying it a lot. Recipes from that in the next post.

At night when the curtains are drawn and we are just reading or watching something, every now and then we get a whiff of the sweet smell from the flowers and it is just lovely.

We have been watching "Orphan Black" on Amazon Prime. We are kind of hooked. It's mystery, sci-fi and little campy. What have you been watching/reading?

I've said this before that I wait for my parents to come and get shrimp. It's not different this time. We got a nice pumpkin from Indian store and my dad made this chingri macher jhol with aloo and kumro (shrimp curry with potato and pumpkin). I really liked the sweet notes from the pumpkin along with the shrimp.  One of my favorites now.

Aloo kumro diye chingri macher jhol (shrimp curry with potato and pumpkin)

Here is the recipe.

Ingredients:
(serves 4 people)
4 potatoes -  chopped into small cubes
½ lb pumpkin (you can substitute with butternut squash) -  chopped into small cubes
15-20 medium shrimp medium - cleaned and deveined
1 medium onion - chopped thinly
2 green chillies - slit
3 garlic cloves - grated
3/4 tspoon grated ginger
1 medium tomato
1 tspoon cumin seeds
¼ tspoon turmeric powder
½ tspoon coriander powder
dhania powder 1 tea spoon
4 tbspoon oil
salt to taste
1 tspoon chopped cilantro for garnishing

Method:

Rub salt and tumeric on the shrimp and set it aside for 15-20 minutes. Then lightly saute them and keep it aside. 

Heat a sauce pan and add the onion, let it saute for a couple of minutes. Then add the garlic, 1 green chilli and tomatoes and let it cook for another couple of minutes till the tomatoes are mush. Add grated ginger and let cook for a minute. 
Take it off the heat and cool. Grind it to a fine paste. 

Heat the rest of the oil and temper it with cumin seeds and one green chilli. Add turmeric powder, coriander powder and let it cook for a minute. Add the potato and pumpkin pieces and saute for a couple of minutes. 

Aloo kumro diye chingri macher jhol (shrimp curry with potato and pumpkin)

Then add the shrimp and the onion paste. Let it all cook together for a couple of minutes. Adjust salt and add 1 ½ cup of water and let it cook on medium heat for 8-10 minutes till the veggies and shrimp is cooked. Add the chopped cilantro and cover and let it rest. 

Aloo kumro diye chingri macher jhol is ready to serve.

2 comments:

  1. So good to hear stories about your flower garden Mandira...we also used to make kumro-chingri charchari not jhol way back ..I will say way back because we also rarely cook chingri these days due some allergies .....Will make it again if we do get them ...hugs and smiles

    ReplyDelete
  2. Thanks Jaya. It's the same with us too, I eat chingri only when my parents are visiting.

    ReplyDelete

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