I can not believe it’s almost the third week of February. Mom was saying that the weather is getting warmer in Kolkata (about 73F). Boston is still freezing, hovering around 28F. M is saying that winter could last for at least another month. A warm bowl of shrimp cauliflower curry with rice under a throw blanket while watching “Law and Order” is what I call bliss.
Whenever I cook shrimp cauliflower curry it brings to mind so many memories.
One day before we got married M asked me for a Bengali recipe with shrimp. He was just my colleague back then. I shared this simple shrimp and cauliflower recipe with him and he brought his dish to work the next day. Believe it or not, he nailed it. Without any prior experience of Indian cooking, he did an excellent job.
Back in the old days dad used to get fresh seasonal cauliflower from the local farmers’ market. The kind we get in India during winter is very small in size. My mom says that if a cauliflower head is big it does not taste so good. Those cauliflowers used to be packed with flavor. As we are a hardcore Bengali family, cooking cauliflower with fish or shrimp is very common. When she was visiting me in Buffalo I would ask her to make this curry quite often.
The curry has a slight spice to it and is perfect for days when you want to eat light.
My husband and I love this curry so much that I make it at least once a month. I am certain you have noticed by now that I cook rich, royal food infrequently. Most of my recipes are simple and savory. My typical dinner is a light fish curry and a bowl of rice.
Try this if you like light cooking.
1. As you add turmeric to the shrimp while frying it will become a little red. This is normal.
2. If you are using Indian Cauliflower, soak it in warm water for 10 minutes.
3. While frying the cauliflower make sure you cover the pan, otherwise it will require more oil to cook.
Ingredients
- 3 tablespoons vegetable oil
- 1 lb uncooked shrimp, clean and deveined
- 2 teaspoons turmeric
- salt
- 1 cauliflower head, cut into florets
- 2 medium potatoes, peeled and cubed
- 1 whole dried red chile
- 1 bayleaf
- 1/2 medium onion, grated
- 2 cloves garlic, crushed
- 1 piece (1 1/2 inches) fresh ginger, grated
- 1 roma tomato, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chile powder
- 2 cups water
- 1 teaspoon garam masala
- 1/4 cup fresh cilantro, chopped
Instructions
1. In a non-stick pan over medium-low heat, heat 1/2 tablespoon of oil. Add shrimp pieces, turmeric and salt. Cook for 3 to 4 minutes or until they turn opaque. Set it aside with a slotted spoon.
2. In the same pan over medium-low heat, heat 1 tablespoon of oil. Add cauliflower florets, salt and 1/2 teaspoon of turmeric. Cover and cook for 7 to 8 minutes. Set it aside with a slotted spoon.
3. In the same pan over medium-low heat, heat 1 tablespoon of oil. Add potato pieces, salt and 1/2 teaspoon of turmeric. Cover and cook for 5 to 6 minutes. Set it aside with a slotted spoon.
4. In the same pan over medium heat, heat remaining 1/2 tablespoon of oil. Add dried red chile, a bay leaf and cook for 2 to 3 minutes until it sizzles.
5. Add grated onion and crushed garlic. Cook it over medium heat for 6 to 7 minutes while stirring often.
5. Add crushed ginger and chopped tomato. Lower the temperature to medium-low and cook for 3 to 4 minutes or until tomatoes become soft.
6. Add 1/2 teaspoon of turmeric, ground cumin and chile powder and cook for 2-3 minutes over medium-low heat.
7. Add water, fried potatoes and bring it to boil. Lower the temperature to medium heat and add the cauliflower and shrimp. Let it simmer while covered for 7-8 minutes.
8. Add garam masala and cook it uncovered over medium heat for 1-2 more minutes. Set it aside. Garnish with cilantro and serve with rice.
Oh this looks soo good Dolphia. Love Shrimp and if it’s in a curry, then i’m in heaven. 🙂
It’s a very common bengali good. Thanks Jyothi 🙂