CAULIFLOWER SHRIMP CURRY

This is a Bengali vesion of Alu-gobi with shrimp. Whenever, we feel bore with this cauliflower, just adding some shrimp or fish to make it a fabulous & delicious dish. Actually, Bengalis love adding fish or shrimp in many vegetarian dishes to make it a little twish with non-veg. I made potato-cauliflower with shrimp, cooked in a tomato gravy and flavoured by ginger-garlic.

INGREDIENTS:
1/2 Cauliflower (taken 12-15 florets only)
1 medium Potato, cut into 6-8 cubes
20 nos medium sized Shrimp (cleaned, deveined and washed)
1 Onion (finely chopped)
4 cloves of Garlic (crushed and minced)
1 tbsp Ginger paste
1/2 tsp Cumin seeds
1 Bay leaf
1 tsp Turmeric powder
1/2 tsp Red chilli Powder
2 Tomatoes (chopped)
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Shahi Garam masala
2 tsp low-fat Sour Cream
2 tbsps finely chopped Cilantro
1 tsp Clarified butter (Ghee)
1/2 tsp Sugar
4-5 tbsps Oil
Salt as per taste


METHOD:

Marinate shrimp with 1/3 tsp turmeric powder, little red chilli powder and salt. Keep aside for half an hour.

Sprinkle 1/3 tsp turmeric powder and little salt on washed cauliflower and potatoes. Set aside.


Heat 1tbsp oil in a wok. Add marinated shrimp in it. Fry for 2 minutes and remove from oil by using a slotted spoon, set aside.

Again heat 2 tbsps oil in wok. Add cauliflower and potatoes in it. Stir well. Cover and fry for 3-4 minutes, till it turns light brown. Remove potatoes and cauliflower from wok. Keep aside.


Add remaining oil in the same wok. Now add cumin seeds alongwith bay leaf. Saute a little, add minced garlic followed by onions. Fry till onions are getting translucent. Add ginger paste in it. Fry for another two minutes.


Now add all dry spices i.e. turmeric powder, red chilli powder, coriander powder, cumin powder and shahi garam masala. Sprinkle with little water and fry for another 2 minutes.


Add tomatoes, sugar and salt in it. Fry till tomatoes get mashed and leave oil from sides.  Add fried potatoes and cauliflowers alongwith shrimp at this time. Fold well for 3-4 minutes, till spices mix up well with potatoes and cauliflower.

Now add 1&1/2 cup of warm water and sour cream in it. Cook it covered till potato and cauliflower get tender (Approximately 8 minutes on medium heat). Stir occasionally.


Now add clarified butter and finely chopped cilantro in it. Fold well and remove from heat.


Serve hot. Goes well with streamed rice, roti or paratha.

Linking to: Spotlight "Curries / Gravies" @ 'Recipe Junction' & 'Cuisine Delights'