Chochhori is a Bengali version of dry curry which is both versatile and aromatic. It can be vegetarian with any and every vegetable imaginable, peel and leaf included, as well as non vegetarian especially using different kinds of fish or shrimp. Pumpkin greens (kumro shaag) with shrimp (chingri) is a Bengali recipe that is absolutely delicious. I’ve had such a lush crop of pumpkin greens this year that this was a real treat. What better way can you enjoy real food than straight out of your own yard? @sarchakra
PREP TIME: 5 mins
COOK TIME: 20 mins
YIELDS: Serves 2
- Shrimp large, raw, 16-17
- Mustard oil 3 tbsp
- Panch Phoron 2 tsp
- Whole red chilies 2
- Turmeric 2 tsp
- Asafetida a pinch
- Sugar 2 tsp
- Onion 1, small, chopped
- Garlic 1 tsp
- Ginger 2 tsp
- Red chili powder 2 tsp
- Bengali Garam Masala 1 tsp
- Ghee 2 tsp
- Flour 1 tbsp
- Coconut paste or powder 1 tbsp
- Heat 1 tbsp oil. Sauté shrimp with salt and turmeric. Keep aside.
- Add in 2 tbsp into the pan. Add panch Phoron, asafetida and whole red chilies. Let it splutter and then add onions. Let the onions get translucent.
- Add ginger and garlic. Season with salt, turmeric and red chili powder. Cook for a couple of minutes.
- Add the greens. Let it wilt on high heat. Add sautéd shrimp and coconut.
- Add Bengali Garam masala powder and red chili powder. Add 1 cup of water. Cook covered till done.
- Add sugar, flour and ghee. Turn heat to high and cook till the mixture comes to desired consistency. Serve with basmati rice.
I use raw shrimp from the frozen section at Target. These shrimp are from India and have a meaty texture when cooked and is very different to the regular American shrimp used for shrimp cocktail or shrimp from Indonesia which you also get from the frozen section. I feel especially for Indian recipes shrimp from India are the best to use. These are already cleaned and deveined which makes the whole process of preparing them much easier. Of course you could also use any shrimp you have in hand too.
Check out my other recipes with pumpkin and pumpkin greens: