This dish comes from the Noakhali region of Bangladesh and is a little similar to the Thai curries we all know and love. Noakhali’s tend to use coconut a fair bit, especially when making gourmet shrimp dishes. This recipe was handed down to me by my husband’s maternal grandmother and has been a favourite of mine ever since!
3 cloves of garlic
Small piece of ginger
1 can of lite coconut milk
6-7 fingerling potatoes
1/2 green/bell pepper
2 Cinnamon Sticks, 1 bay leaf
1 tsp Sugar (optional)
1 bag of frozen shrimp or 2 lbs fresh shrimp (cleaned and deveined with shell off)
Spices: 1/3 tsp cumin, 1/4 chilli powder, 1 tsp coriander, 1/4 tsp turmeric, Salt to taste
1. In a blender, blend a small piece of ginger, one onion, and three cloves of garlic together.
2. Once you have cleaned the shrimp, season it with some lemon and salt. (Use the juice from 1/2 lemon).
3. In a pan, steam/cook the shrimp. It will be a little watery from the lemon, but that’s exactly how you want it. Add 1 thin cinnamon stick. Move aside until later.
4. Add one tablespoon of the blended garlic, ginger and onion to the mix and let cook for 5 minutes.
5. Heat one tablespoon of oil in a pan. Add 1 bayleaf and 1 thin cinnamon stick and a tablespoon of the blended onion, garlic and ginger that you prepared earlier. Add some salt to taste, half a teaspoon should be sufficient. Fry for 1-2 minutes.
6. Add all the spices as indicated above and fry for 2-3 minutes.
7. Now add 1 can of lite coconut milk and lower the heat. Allow to cook for 5 minutes. Using the empty can of coconut milk for measurement, measure 1 can of water and add it to the pan.
8. Prepare the fingerling potatoes by washing them thoroughly. Leave the skin on and place in microwave for just 3 minutes. Then add to the sauce. Cook for a further 5-6 minutes to allow for the sauce to thicken.
9. Add in the prepared shrimp and 1 teaspoon of sugar if needed. (I don’t think it’s necessary but if you like it a little sweet, go ahead and add it).
10. Slice up half a green/bell pepper and add it to the pan. Allow to cook for 3-4 minutes before removing from heat.
Recommendations: Serve with hot white basmati rice. Brown rice also goes well for those looking for that extra fiber.
Recipe Submitted by Mrs. Rowshon Ara Khanum