Bengali Shrimp and Khodu Curry
Bengali Shrimp and Khodu Curry
This is the first time I’ve ever cooked with a khodu; also known as a Bengali squash. I while it was labeled at the asian market as a squash, it is really a gourd. The khodu needs to be peeled and seeded before use. It kinda tastes like a slightly bitter green zucchini that absorbs up the curry gravy when simmered in it. This curry dish can be made with shrimp, any firm fleshed fish, chicken, or lamb. If you are having a hard time finding a khodu, substitute it with butternut squash, pumpkin, or sweet potatoes.
Servings: 4
Ingredients
- 1 small khodu(Bengali squash/bottle gourd) peeled, seeded, and cubed
- 4 tbsp vegetable oil
- 1/2 large white onion finely chopped
- 8 garlic cloves minced
- 1 1/2 tsp ground coriander
- 1 1/4 tsp ground cumin
- 1 tsp Kashmiri chili powder
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 1/2 cups water
- 1 tsp salt
- 1/2 cup cilantro chopped
Shrimp Seasoning
- 1 lb peeled and deveined shrimp 26/30 ct; tails removed
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1/4 tsp salt
Instructions
- Marinate the shrimp in the seasonings for 15 minutes.
- In a large wok over medium low heat, sauté the onions and garlic in the cooking oil for 5 minutes.
- Add in the spices. Cook for 10 minutes; stirring occasionally. Add a few tbsps of water at a time if the mix gets too dry.
- Add in the khodu; coating in the spice mixture.
- Pour in the water. Season with salt. Simmer covered over medium heat for 15 minutes.
- Add in the marinated shrimp. Cook for 3-4 minutes until the shrimp are cooked through.
- Turn off the heat and stir in the cilantro.
Serve the curry over basmati rice.
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