Saturday, August 18, 2007

A shrimp curry, born in Bengal, moves to Mumbai

Oh, dear reader! How many of you must have returned disappointed from my site over the past several months, thinking I have abandoned my blog!

I owe you an apology. I haven't written a single post during this period.

For I have relocated. This blog originated as Cooking in Calcutta, but I now make my home in Mumbai, where I moved in late June to take up a new job. This move has been a tectonic shift or me and my blog. After I moved, this blog lost its sense of place, of mooring.

Yet, this blog must go on, for it's about Bengali food, which, like any other cuisine, is not bound by geographical boundaries. I cook Bengali food now in Mumbai.

Here is a recipe for something I cooked recently. A shrimp curry, home-style:

Ingredients

1/2 pound shrimp, medium-sized, shelled and de-veined
1 large onion, chopped
2 medium-sized potato, diced small (1/4 inch)
1/2 tsp turmeric
1/3 tsp red chilli powder
salt, to taste
1 cup water


Method

  1. Saute shrimp in vegetable oil for a couple of minutes. Remove and keep warm.
  2. Saute onion for three minutes, until softened and just beginning to brown.
  3. Add potato and saute for another three minutes
  4. Add the spices and salt, and stir-fry for another minute.
  5. Pour in the water, and let cook, covered for 10 minutes, or until the potato is tender.
  6. Mix in the reserved shrimp, and continue cooking another 2 minutes.
  7. Serve hot with steamed, long-grained rice.

If you do try the recipe, let me know how the curry turned out. The recipe comes from my 73-year-old mother, who still lives in Calcutta. I hope this recipe will make up for my long absence.

8 comments:

Saju said...

Sounds like a great recipe. We too make something similar. Always popular with my family

Kat said...

You cant beat Bengali food, please do not abandon the blog, the recipes are wonderful.

Angshuman said...

Saju and Kat, thanks for your comments. Do try the shrimp curry recipe -- adjust the water according to your taste. I prefer some sauce to mix with the rice and eat. In other words, I prefer sloppy, but if you like your curry thick and starchy (potatoes, remember?), reduce the amount of water.

Ricky said...

Hi Angshuman,

The recipe came out very good. Give Thanks to your mother from my side :-)

Angshuman said...

I am glad to tried out the recipe, ricky.

Angshuman

Jaya said...

My first time here , liked the simple recipe for chingri macher jhaal ..will come back to read more from you ..

Jaya

Romi and Joy said...

I and my fiance both loved this recipe. It was easy and fast to cook and great to taste.Lots of love to your mom!!

ilinap said...

I am going to cook this tomorrow for friends. Sounds pretty easy and fantastic!