When the water in canals, beels, rivers and ponds begins to fall at the end of the monsoon, small local shrimp become plentiful in many areas and in the markets. Shahnaz Setu has given a recipe for a red, spicy bhuna of these shrimp.
You need 250 grams of small shrimp, mustard oil, onions, chopped tomato, chilli powder, garlic and ginger paste, coriander, cumin, turmeric, salt, green chillies and coriander leaves.
Wash the shrimp well, drain them and rub in a little salt and turmeric. Heat the mustard oil in a pan and fry the onions until reddish brown. Add the tomato, and once it softens, the chilli powder.
Fry a little, then add the garlic and ginger paste. Cook the coriander, cumin and turmeric with a little water until the masala is well done. Add the shrimp, mix them in and cook on a low flame for five to seven minutes.
When the oil separates, add the green chillies, scatter the coriander leaves and turn off the heat. The shrimp can be lightly fried first with salt and turmeric, but because the dish cooks for a long time in a lot of onion, it tastes good without that step too. The cook's advice: this dish is best with plenty of chilli.
This recipe is based on Shahnaz Setu's recipe in Prothom Alo.
Photo: Kumar83 / Wikimedia Commons (CC BY-SA 3.0)
Source: Prothom Alo
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