Shrimp Curry with Vegetables

July 30, 2012

Shrimp Curry with Vegetables

Curry recipes are available all over the world. Shrimp curry recipes are very delicious not only Bangladesh but all all over the world. Shrimp is found in the revers, canals, ponds and above all seas. Shrimp has different types and tastes. Some are found in general water and some are found in salty water. But the shrimps that are grown in the seas, are very tasty. So Shrimp Curry with Vegetables is a common recipe in Bangladesh. The people in south Asia are very fond of the recipe. Bangladesh produces a lot of shrimps. We export a huge amount of shrimps in foreign countries. At present it is very expensive thing. On the other hand, south Asia is rich in vegetables. So Shrimp Curry with Vegetables is a familiar recipe in Bangladesh. I am also very much interested with this recipe. Its cooking process is very simple. The process of cooking this recipe is as follows;

Ingredients:

* 1/2  cup fresh shelled prawn 

* 2 small -sized potatoes

* 1 medium- sized kohlrabi

* 1 small-sized cauliflower

* 2 tablespoons sliced onion

* 1/2 teaspoon ground turmeric

* 1/4 teaspoon chilli powder

* 2 tablespoons cooking oil

* 2 tablespoons chopped coriander leaves

* Salt to taste

Method of Preparation:

1. peel and slice the potatoes and kohlrabi. Break cauliflower into florets.In this recipe one single seasonal vegetable like ash-gourd, ridge-gourd, bottle-gourd, pumpkin, cucumber, turnip etc. can be used.

2. Rub a pinch of turmeric and a pinch of salt on the shrimp/prawn.

3. Heat the oil. fry the prawn for 2 minutes. 

4. remove from the pan. Saute onions in the remaining oil very slightly. Mix turmeric and red chilli in 1/2 cup of water and add to the onion, stir and fry till oil separates from the spices.

5. Add the potatoes, kohlrabi, cauliflower, salt and 3 cups of water. Cover and boil till potatoes and kohlrabi   are cooked.

6. Add prawns and more water, salt if necessary. Cook for 2-3 minutes.

7. Add coriander leaves. remove from heat.

Serve hot with fluffy boiled rice. Yields 4 servings.