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Chingri Kumra Torkari | Bangladeshi Homey Shrimp and Pumpkin/Squash Stew

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine Bangladeshi
Servings 4

Ingredients
  

  • 2 lb pumpkin/any winter squash
  • 1/2 lb large shrimp
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 tsp salt
  • 1/4 cup mustard oil
  • 1/2 large onion (about 1 cup sliced)
  • 2-3 dry red chilis
  • 2 bay leafs
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2-3 green chilis (half split)
  • 1 tsp salt (or to taste)
  • 3 cups water

Instructions
 

  • Peel and cut your squash into one and a half inch cubes, then wash and drain.
  • Clean and wash your shrimp. Drain well, and season with turmeric, red, chili and salt. Massage the mix into your shrimp
  • Heat your pot on high, pour in your mustard oil and wait for it to heat up. Then add in the shrimp. Frying for just a minute until they get nice and golden. Then, take them out of the pan.
  • Add in the red chilis and bay leaves, fry for a minute then take them out too.
  • Throw in your squash. Fry in the oil for a few minutes
  • Add in your turmeric, chili, cumin, and coriander powder, mix, then your sliced onions.
  • Stir and fry until the onions get translucent. Then throw back in the whole spices, and shrimp.
  • Pour in 3 cups of water and your salt. Then let it simmer on medium low for 15-20 minutes until your squash is cooked through, adding in some slit green chilis halfway through.
  • Taste and adjust salt if needed, swirling the dish around to mix so you don't mash up the veggies too much. Serve hot with white rice!
Keyword bangladeshi chingri kumra, bangladeshi chingri kumro, chingri kumra, chingri kumro, mishti kumra and chingri, shrimp and pumkin curry, shrimp and squash curry, shrimp and squash stew