Wednesday, February 22, 2017

Stir-Fried Cabbage with Shrimp & Peas

Bandha Kopi Chingri Maach
Shrimp adds a depth of flavour to any and all vegetables and pasta. Generally, I like to cook the cabbage to a deep, golden brown which takes a lot longer. Leaving the cabbage crisp and crunchy cuts back on the time and effort it takes to make this side dish. Cooking it on medium heat allows everything to cook in their own juices, so I don't add water unless it sticks to the bottom of the pan. Serve this with steaming, hot rice or tortillas.


1 cabbage, shredded
18-20 large shrimp, shelled and deveined
1 cup peas, shelled
1 russet potato, diced
3 Tbsp. vegetable oil
½ tsp. shah jeera or cumin seeds
1 cinnamon stick
1 star anise
1 tsp. Kashmiri mirch or paprika
2 tsp. ginger paste
1 tsp. garlic paste
2 medium onions, minced
1 beefsteak tomato, diced
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 seeds begin to sizzle, brown the diced onions.
  5. Add cabbage, potatoes, tomatoes, ginger & garlic pastes, paprika and salt to taste.
  6. Stir well, cover & cook cabbage over medium heat until cooked but still crunchy, stirring every 10 minutes.
  7. Adjust salt to taste, add peas 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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