"Green cabbage cooked in mustard oil with shrimp with spices from a Bengali kitchen. If you’ve never tried this recipe, you are losing out on some delicious food."
Bhandakophi Chingri Ghonto (Green Cabbage with Shrimp)
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 14 large shrimp
- 2 cups shredded cabbage
- 1 chopped potato
- 2 tbsp mustard oil
- 1 small finely chopped onion
- 1 tbsp ginger paste
- 2 teaspoon garlic paste
- salt
- 2 tbsp turmeric
- 1 chopped tomato
- 1 tbsp cumin seeds
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 2 Garam Masala powder
- 3 green chilies
- 1 tbsp sugar
- 1 tbsp ghee
Method
Step 1
Rub the shrimp with a mixture of salt and turmeric. Heat oil. Sauté shrimp for a few seconds on both sides till pink. Remove and reserve.
Step 2
In the same oil fry the cubed potato prices till golden. Reserve.
Step 3
Temper the oil with cumin seeds. Let it splutter. Add in chopped onion. Cook till onion is golden. Add in ginger and garlic paste. Sauté for a few seconds.
Step 4
Add in turmeric, red chili powder, cumin powder and coriander powder. Stir for a few seconds. Then add in chopped tomato. Let the tomato cook into the oil till the oil starts leaving the sides of the pan.
Step 5
Add the sautéd potatoes, chopped cabbage and shrimp. Season with salt. Turn the heat down to a low simmer. Cover and cook till the cabbage and potatoes are done. This should take about 15-20 mins. There is no need to add any water as the cabbage will release moisture while it cooks.
Step 6
Add in sugar, Garam Masala powder and ghee. Give it a good stir. Turn the heat up and cook till the mixture comes together.