Kumro Alu diye Chingri Macher Torkari – Bengali Style Shrimp Curry with Pumpkin and Potato

Step 1: Clean and Prepare Shrimp

Carefully clean the shrimp by removing the head, peeling the shell, and deveining. Wash them thoroughly and set aside.

Step 2: Prepare Vegetables

Chop the pumpkin and potatoes into medium-sized pieces. Wash them well and keep them ready.

Step 3: Heat Oil and Add Whole Spices

Place a kadai (wok) on the stove and add 3-4 tablespoons of mustard oil. Once the oil is hot, add the whole green chilies, dry red chilies, and panch phoron. Fry for about 30-45 seconds until fragrant.

Step 4: Fry Shrimp

Add the cleaned shrimp to the hot oil. Fry for 1-2 minutes until they turn orange and are lightly cooked. Do not overcook.

Step 5: Add Powdered Spices

Add cumin powder, red chili powder, turmeric powder, salt, and sugar to the pan. Mix well with the shrimp for about 1 minute, ensuring the spices are evenly coated.

Step 6: Add Vegetables

Add the chopped potatoes and pumpkin to the pan. Stir thoroughly to combine with the shrimp and spices. Cook for 1-2 minutes, stirring occasionally.

Step 7: Incorporate Coconut

Add the grated coconut to the mixture. Mix it well with the vegetables and shrimp.

Step 8: Simmer the Curry

Pour 1 cup of water into the pan. Cover with a lid and let it simmer on medium-low heat until the potatoes and pumpkin are tender and cooked through, and the gravy has thickened to your desired consistency.

Step 9: Serve Hot

Once the curry reaches the desired consistency and the vegetables are tender, remove from heat. Serve hot with steamed rice.

• Adding grated coconut significantly enhances the flavor of the curry.

• Do not overcook the shrimp, as they can become tough.