Bengali-style prawns with vegetables and Malabar spinach
Curries With Bumbi · ♥ 529 likes · 10.2K views · 7 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Malabar spinach
- potatoes
- zucchini
- eggplant
- frozen pumpkin
- prawns
- lemon juice
- ½ tsp turmeric powder
Rub the prawns with lemon juice and half a teaspoon of turmeric powder.
- oil
Heat oil over high heat; lay the prawns in a single layer and fry just a few seconds per side so they do not turn rubbery; remove to a plate.
- 1 tsp cumin seeds
Add the cumin seeds, then the potatoes; fry on medium-high heat until brown around the edges.
- sliced onions
- 1 tbsp finely grated ginger
- 2 tsp finely grated garlic
Add the pumpkin and fry about two minutes; add sliced onions, the grated ginger and garlic, and fry two to three minutes on medium-high heat.
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
Add the turmeric and Kashmiri red chilli powder, then the Malabar spinach (or other greens) and eggplant; cover on medium heat five to six minutes.
Spices, greens and covered cooking
- salt
Add salt to taste, the zucchini and the prawns; mix and cover again six to eight minutes, until all the vegetables are soft.
- 1 tsp sugar
Optionally sprinkle with a teaspoon of sugar.