How to Make Kumro Chingri/Shrimp cooked with Pumpkin
Step by step today I will share How to Make Kumro Chingri/Shrimp cooked with Pumpkin, which is a very simple recipe, but the taste is amazing. If you are a non-vegetarian, then you can escape from this boring kaddu/pumpkin/kumro normal recipe by simply adding some fried shrimps. The marinated shrimps are fried and then simmered and cooked with potato and pumpkin sometimes added with radish finished in a warm, spicy, cumin flavored sauce; and this is How to Make Kumro Chingri/Shrimp cooked with Pumpkin.
Equipment needed
- Kadai/fry pan
- Spatula
- Mixing bowl
Ingredients required
- Shrimps/Chingri (small)-100 gm
- Pumpkin (cut in big dice)-200 gm
- Potato-1
- Radish-25 gm
- Mustard oil-1.5 tbsp
- Turmeric powder-1 tbsp
- Red chili powder-1/2 tbsp
- Cumin powder-1/2 tbsp
- Green chili-1
- Ginger garlic paste-1 tbsp
- Panchphoron-1/2 tbsp
- Salt to taste
How to Make Kumro Chingri/Shrimp cooked with Pumpkin
Clean and wash the shrimp well
Add turmeric powder and salt to it, rub them nicely, and keep them aside for 15 minutes
Heat mustard oil in a pan/Kadai, let the oil comes to a smoky point, then add the marinated shrimps and stir fry them for 3-4 minutes.
Transfer them to a plate and keep them aside.
Now add the panchphoron and green chili in the same oil for tempering, (if needed add more),
And add the Curry cut potato, pumpkin, and radish and sauté them for 1-2 minutes.
Now add the ginger-garlic paste, and stir them for a minute.
Add all the spices. e.g. turmeric powder, red chili powder, cumin powder, and salt and stir them continuously for 1 minute in high flame or till the raw smell goes off.
Now the spices are fried nicely, and the color also changed to dark brown
Add 2 cups of water and mix well with the spices then cover the lid and allow them to cook for 5 minutes on low flame to boil the vegetables.
Open the cover and add the shrimps and mix well and cook for another 2 minutes in high- medium flame without cover.
Turn off the flame, and let them sit for 2 minutes.
Transfer them to a serving plate and serve hot with rice.
How to Make Kumro Chingri
Equipment
- A kadai or a fry pan
- Spatula
- mixing bowl
Ingredients
- 150 gm shrimp
- 200 gm pumpkin
- 25 gm radish
- 1 potato
- 1.5 tbsp Mustard oil
- 1 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1/2 tbsp cumin powder
- 1/2 tbsp panchforons -1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 1 green chili
- 1 tbsp ginger-garlic paste
- salt
Instructions
- Clean and wash the shrimps well
- Add turmeric powder and salt in it, and rub them nicely, andkeep them aside for 15 minutes
- Heat mustard oil in a pan/kadai, let the oil comes to smoky point, then add the marinated shrimps and stir fry them for 3-4 minutes.
- Transfer them to a plate and keep aside.
- Now add the panchphoron and green chili in the same oil fortempering, (if needed add more),
- And add the Curry cut potato, pumpkin and radish and sauté themfor 1-2 minutes.
- Now add the ginger-garlic paste, and stir them for a minute.
- Add all the spices .e.g. turmeric powder, red chili powder,cumin powder and salt and stir them continuously for 1 minute in high flame ortill the raw smell goes off.
- Now the spices are fried nicely, and color also changed todark brown
- Add 2 cups of water and mix well with the spices then cover the lid and allow them to cook for 5 minutes in low flame to boil the vegetables.
- Open the cover and add the shrimps and mix well and cook for another 2 minutes in high- medium flame without cover.
- Turn off the flame, and let them set for 2 minutes.
- Transfer them to a serving plate and serve hot with rice.