Chingri maach diye kumro shaag er chorchori-bengali style Recipe

Cooking Directions

• STEP 1.Clean and devein the shrimp, and marinate them with turmeric and salt.
• STEP 2.Heat mustard oil in a pan and fry the shrimp until they turn pink. Remove and keep aside.
• STEP 3.In the same pan, add more mustard oil and temper with panch phoron (Bengali five spice mix).
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste, green chilies, and cook until the raw smell disappears.
• STEP 6.Add pumpkin leaves and cook until they wilt.
• STEP 7.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 8.Add the fried shrimp and cook for a few more minutes.
• STEP 9.Garnish with coriander leaves and serve hot with steamed rice.

Cooking Tips

• Make sure to clean and devein the shrimp properly before cooking.
• Do not overcook the shrimp as they can become rubbery.
• If pumpkin leaves are not available, you can substitute with spinach or any other leafy greens.

Storage and Serving

• Chingri maach diye kumro shaag er chorchori is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.