Friday, September 7, 2012

Chingri-phoolkopi~Cauliflower with shrimps

There are few things that go so well with each other…like the Lego blocks, just a perfect fit. They combine to make ….. magic..
Cauliflower and shrimps are one of those pairs, made for each other. The aroma of fried cauliflower with the flavor of shrimp..a Bongtastic combination.
Yes, you guessed it right, I made Chingri-phoolkopi(cauliflower shrimps curry). These two go so well with each other that I do not like to use too many spices in it. I prefer to keep the flavor of cauliflower and shrimps as they are.

Things needed to make cauliflower shrimp curry:

  • Cauliflower florets: 2cups
  • Potato  cut into large cubes :1 and 1/2cups
  • Shrimp:1cup
  • Cumin seeds:1/2tsp
  • Tomato:1large
  • Ginger:2tsp
  • Red chili powder:2tsp
  • Turmeric powder:1/2tsp
  • Cumin powder:1tsp
  • Cinnamon powder:1tsp
  • Sugar:1tsp
  • Salt to taste
  • Ghee:1tsp
  • Oil:3tbsp

How to make cauliflower shrimp curry:

1. Cut the cauliflowers into large florets. In a deep pan boil lots of water with a teaspoon of salt. As the water boils add the cauliflower florets and close the pan. Keep the cauliflower for 4-5min. Drain the water and wash the cauliflower with cold water and keep the florets in a colander.

2. While the cauliflower florets are getting ready clean the shrimps. I used frozen shrimps. They were already cleaned, so less work for me, but they were without head. It is better to use shrimps with head, the heads adds much more taste and flavor to the curry. Devein the shrimps, and shell them but keep the shell on the head and tail. Marinate the shrimps with pinch of salt and turmeric.

3. Take oil in a pan or kadai, fry the cauliflower florets till brown. These fried cauliflower smells so good. It gives a special flavor to the dish. Keep the fried cauliflower aside.

4. Peel and cut potatoes into large cubes. Wash them well. If needed add more oil to the pan and fry the potato cubes till brown. Keep aside.

5. Fry the shrimps. Take care not to overcook the shrimps, or they will become very hard and chewy. Add shrimps to hot oil and as they turn pink take them out. Keep the fried shrimps aside.
6. Add ghee and oil to the pan. Use the same pan and do not discard any excess oil after frying the vegetables or shrimps. When the oil is hot add cumin seeds. As the cumin seeds turn golden add chopped tomatoes, cover and cook on medium flame for 5min. Sprinkle a little salt on the tomatoes, that will help the tomatoes to cook faster.
7. Add ginger paste when the tomatoes are mushy. Cook for 2-3min more. Add turmeric powder, cumin powder, red chili powder, cover and cook on low-medium flame for 3-4min. Add the fried potatoes and cauliflower florets and mix well. Add hot water and as the water boils reduce the heat. Cover and cook till the potatoes are done. Take care so the cauliflowers are not over done. Cauliflowers should be just done, it would be a bit crunchy. Mushy cauliflowers are a big NO.. NO..You can add the potatoes first, when the potatoes are half done add the fried cauliflowers.
8. When the potatoes and cauliflower are done, add sugar and cinnamon powder. Check seasoning and adjust accordingly. Add the fried shrimps. Cover the pan and cook for 5min on medium flame. Transfer to the serving bowl.

1 comment:

  1. I made chingri phoolgopi just yesterday.. for the first ever time. One of my bong frnds shared the recipe. It was so delicious. I am on a bong food roll. glad to have found your blog :)