Recipes

Chingri Mash Torkari (cheen-gree mahsh TOHR-kan-ree)

A favorite recipe from Bangladesh, where shrimp is readily available.

Option: Replace lemon grass with 3 T. lemon or lime juice (45 ml) or 1 t. grated lemon peel (5 ml)

Shrimp Curry (Bangladesh)

Serves 6

Sauté in a small amount of oil until cooked through:

• 2 lb. shrimp, shelled and deveined (1 kg)

Set aside.
Sauté lightly in 2 T. oil (30 ml)

• 3 small onions, finely chopped
• 5 cloves garlics, finely chopped
• 2 stalks lemon grass, chopped

Add:

• 1⁄2 t. ground turmeric (2 ml)
• 1⁄2 t. ground cumin (2 ml)
• 1⁄4 t. ground ginger (2 ml)
• 1⁄8 t. pepper (.5 ml)
• 2 dried red chillies, finely cut (optional)
• 2 bay leaves
• 1⁄2 t. ground cinnamon (2 ml)
• 1⁄2 t. sugar (2 ml)
• 1 t. salt (5 ml)

Cook 5–10 minutes.
Add:

• 5 tomatoes, finely chopped

Cook for 10 minutes.
Add:

• 2–3 c. coconut milk (500–750 ml) (p.280)

Cook until mixture takes on curdled appearance, about 10 minutes.
Add shrimp and cook 10 minutes. Serve with rice.

—Kimole Mankin, Haluaghat, Bangladesh; and Judy Nord, Dhaka, Bangladesh.
Used by permission of Herald Press.