DADABHAI AND DADU
My culinary journey, “Life on a Plate,” pays homage to my roots. With my grandfather hailing from Gopalganj and my grandmother from Khulna, I infuse their specialties with my unique twists, sparked by cherished childhood memories spent together.
FESTIVE SHRIMP
SERVES
6
PREPARATION
15 Mins
COOKING
30 Mins
20 shrimps (about 1 kg), skinless,
with heads
1 teaspoon raw turmeric paste
1 ½ teaspoons salt
¼ cup oil
2 teaspoons dry chilli paste
1 tablespoon cumin paste
1 teaspoon paprika powder
1 ½ cups shallots, thinly sliced
8 green chillies, halved
1 ½ cups thick coconut milk
২০টি চিংড়ি (১ কেজি)খোসা ছাড়ানো
1 চা চামচ কাঁচা হলুদের পেস্ট
1 ½ চা চামচ ললবণ
¼ কাপ তেল
2 চা চামচ শুকনো মরিচের পেস্ট
1 টেবিল চামচ জিরার পেস্ট
1 চা চামচ পেপারিকা গুঁড়া
1 ½ কাঁপ দেশি পেঁয়াজ, পাতলা করে কাঁটা
৮ টি কাঁচচা মরিচ, চিরে নেওয়া
1½ কাঁপ ঘন নারকেলের দুধ।
DETAILS :
REMOVE the skin and sand vein from the shrimp, wash, and pat dry. Mix the shrimp with raw turmeric and ½ teaspoon of salt, heat ¼ cup of oil, and fry the shrimp for 1 minute on each side.
MIX the fried shrimp with all the ingredients from oil to coconut milk. Heat water in a steamer.
ADJUST the shrimp mixture by tapping on a round baking pan. Cover the baking pan tightly with foil, and steam the shrimp for 30 minutes over medium heat. Taste and adjust the seasoning. Sprinkle spring onions and spur chillies. Serve hot.
