Shrimp with Baby Spinach (Pata Chingri)

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Ingredients (13)

  • Turmeric Powder - 1/2 tea spoon
  • Cumin Powder - 1/2 table spoon
  • White Poppy Seed - 2 table spoon (ground them into paste)
  • Raw Shrimp Cleaned (medium size ) 1 pound
  • Pepper Powder - 1 tea spoon
  • 2 Chopped Green Chilli
  • Mustard Oil 1-2 table spoon
  • Baby Spinach Leaves
  • 1/2 red onion grind to paste
  • 1/2 table spoon ginger paste
  • 1/2 tea spoon garlic paste
  • 1/2 table spoon sugar
  • salt to taste

Summary

This is a dish from rural Bengal in the eastern part of India . This dish requires using Mustard Oil but you could also try using vegetable oil .

Pata – means green leaves (we are using baby spinach here)
chingri – means shrimp

Instructions

  1. 1Peel and clean the shrimps and put them in the nonstick pan you want to cool this dish . If the shrimps are big cut each one into 2 .
  2. 2mix the shrimp with salt and mustard oil .
  3. 3In a separate bowl mix the onion paste, sugar,ginger n garlic paste, cumin, turmeric ,chopped green chili, poppy seed paste .
  4. 4Now pour the mix into the pan containing the shrimp and mix them well. Let this mixture stand for about 30 mins .
  5. 5After 30 mins put the gas on low-medium flame and cover the pan with a lid and let it cook for about 10-15 mins . Occasionally open lid to mix things a little bit . Looks for signs for oil separating from the mix . This is a good indication that things are almost done
  6. 6now add the baby spinach leaves into the mix and cook for another 2-3 mins till the spinach leaves wilt .
  7. 7This goes ideally with white rice .
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