Bengali Prawns
Bengali shrimp with potatoes is a delicious, high protein dish with southeast Asian flavors, done in thirty minutes or less.
Ingredients
- 1 ½ pounds raw shrimp peeled and deveined (frozen is okay)
- 1 tsp ground turmeric
- 2 large Russet potatoes peeled and cubed
- 1 TB nigella seeds if you can’t find these, perhaps use cumin seeds
- 2 jalapeno peppers seeded and sliced lengthwise
- 4 green onions sliced and trimmed
- ½ tsp chili powder
- ½ cup frozen peas
- 1 lime juiced
- ½ cup cilantro chopped for garnish (parsley would work if you hate on cilantro)
- ½ cup water or stock or more if you like more liquid
- Rice to serve
- Salt and pepper to taste
- Coconut oil for the pan
Instructions
- Place the shrimp in a small bowl and season with salt and half of the turmeric. Let marinate until you’re ready to use them.
- In the meantime, heat about 2 TB coconut oil into a deep frying pan over high heat. Add the potato cubes and pan fry until golden. Add the nigella seeds and the jalapeno. Add the green onions and cook until lightly browned and softened. Add the remaining turmeric and chili powder and salt to taste.
- Add the water and cover. Simmer until the potatoes are fully cooked through, probably not more than 20 minutes (depending on the size of your potato cubes).
- Add the shrimp and peas to the pan, cover and let the shrimp cook and peas warm through, for about 3-4 minutes. The shrimp will be pink when done.
- Right before serving, toss in the cilantro and lime juice.
Notes
Adapted from Around the World in 80 Dishes