Wednesday, October 03, 2012

Fried Cabbage with Shrimp

Bandha Kopi Chingri Mach

Serves: 6
Prep Time: 20 minutes
Cooking Time: 45 minutes


1 cabbage, shredded
18-20 large shrimp, shelled and deveined
6-8 baby potatoes, cut in eighths
3 Tbsp. extra light olive oil
½ tsp. shah jeera or cumin seeds
1 cinnamon stick
1 star anise
1 tsp. Kashmiri mirch or chili powder
2 tsp. ginger paste
1 tsp. garlic paste
2 medium onions, sliced
6-8 plum tomatoes, cut in half
Salt to taste
1 tsp. Ghee or melted Butter
½ tsp. Bengali garam masala (ground cinnamon, cardamom and cloves)
2 – 3 green chilies, left whole


  1. Heat oil in a pan over medium-high heat and fry shrimp until pink.
  2. Remove shrimp and set aside.
  3. Heat oil in same pan and add cumin seeds, cinnamon stick & star anise.
  4. When cumin starts to sizzle, brown the sliced onions.
  5. Add cabbage, potatoes, tomatoes, ginger & garlic pastes, chili powder and salt.
  6. Stir well, cover & cook cabbage over medium heat until it turns golden brown, stirring every 10 minutes.
  7. Adjust salt to taste and return fried shrimp to pan.
  8. Cook for 5 more minutes, garnish with ghee, garam masala and whole green chilies.
  9. Transfer to a serving dish and serve with steamed rice or tortillas.

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