The marinated shrimps are fried and then simmered and cookedwith 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 withPumpkin.
1/2tbsppanchforons -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)
1green chili
1tbsp 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.