Green cabbage cooked in mustard oil with shrimp with spices from a Bengali kitchen. If you’ve never tried this recipe, you are losing out on some delicious food I’m telling ya! @sarchakra
PREP TIME: 10 mins
COOK TIME: 25 mins
YIELDS: Serves 5
- Shrimp large, 12- 14
- Cabbage 2 cups, shredded or cut very fine
- Potato 1, chopped
- Mustard oil 2 tbsp
- Onion 1, small, finely chopped
- Ginger paste 1 tbsp
- Garlic paste 2 tsp
- Turmeric 2 tbsp, divided
- Tomato 1, chopped
- Cumin seeds 1 tbsp
- Cumin powder 1 tbsp
- Coriander powder 1 tbsp
- Red chili powder 1 tbsp
- Garam masala powder 2 tsp
- Green chilies 3, chopped for garnish
- Sugar 1 tbsp
- Ghee 1 tbsp
- Rub the shrimp with a mixture of salt and turmeric.
- Heat oil. Sauté shrimp for a few seconds on both sides till pink. Remove and reserve.
- In the same oil fry the cubed potato prices till golden. Reserve.
- Temper the oil with cumin seeds. Let it splutter. Add in chopped onion. Cook till onion is golden. Add in ginger and garlic paste. Sauté for a few seconds.
- Add in turmeric, red chili powder, cumin powder and coriander powder. Stir for a few seconds. Then add in chopped tomato. Let the tomato cook into the oil till the oil starts leaving the sides of the pan.
- Add the sautéd potatoes, chopped cabbage and shrimp. Season with salt. Turn the heat down to a low simmer. Cover and cook till the cabbage and potatoes are done. This should take about 15-20 mins. There is no need to add any water as the cabbage will release moisture while it cooks.
- Add in sugar, Garam Masala powder and ghee. Give it a good stir. Turn the heat up and cook till the mixture comes together.
Cutting the cabbage very fine as we say in Bengali ‘mihi cut’ is very important. It helps the flavors infuse well.
Bengali recipes almost always will have sugar. It sounds weird but the sugar is essential to give the curry that authentic taste and flavor. Don’t skimp it!