CALABASH AND SHRIMP CURRY
This Indian Recipe Serves 3-5
Calabash And Shrimp Curry is a delicious twist with flavours of the vegetable & shellfish. This curry may omit the shrimp if you need a vegetable curry for those meat free days or if you’re allergic to any fish. Growing up, my family used to prepare this meal & as a kid I was not too fond of it, but now as an adult, I simply love it.
The calabash, bottle gourd, or white-blossomed gourd, Lagenaria siceraria, likewise known by numerous different names that incorporate opo squash, long melon, suzza melon, New Guinea bean & Tasmania bean, is a vine developed for its organic product, which can either be utilized as a vegetable or dried, & utilized as a jug, utensil, or pipe. The crisp organic product has a light-green smooth skin & a white tissue. Rounder varieties are called calabash gourds.
The term shrimp is utilized to allude to some decapod shellfish, despite the fact that they can vary. Utilized extensively, it might cover any of the gatherings with prolonged bodies & an essentially swimming method of movement – most normally Caridea & Dendrobranchiata. In a few fields, be that as it may, the term is utilized all the more barely, & might be limited to Caridea, to littler types of either gathering, or to just the marine species. Under the more extensive definition, shrimp might be synonymous with prawn, covering stalk-looked at swimming shellfish with long tight strong tails (bellies), long bristles (receiving wires), & slim legs.
Calabash And Shrimp Curry Ingredients:
- 1 long calabash or 3 round calabashes (I have used the round ones)
- 200 grams shrimps
- 1 onion, slivered
- 1 teaspoon mustard seeds
- salt to taste
- 1 teaspoon turmeric powder
- 1 tomato
- vegetable oil
- 2 garlic cloves
- 1 teaspoon jeera (cumin) seeds
- 2 green chillies
- fresh coriander (dhania) for garnishing
- First of all, peel the calabash(‘es), Cut into small cubes, rinse & set aside in a bowl/dish.
- Defrost shrimp in advance if using frozen shrimp.
- Rinse & slit chillies in halves.
- Chop the garlic cloves & set aside.
- Sliver onion & set aside.
- Chop the tomato & set aside.
- Heat a little vegetable oil in a large pot & fry shrimps for about 5-6 minutes.
- Once the shrimps are fried, remove & set aside.
- In the same pot that the shrimps were fried in, drop in the onions, green chillies & garlic cloves.
- Stir & then add in the mustard seeds.
- Thereafter, add in the jeera (cumin) seeds.
- Then add in the turmeric powder.
- Allow to simmer for 2 minutes, then drop in the tomatoes.
- Stir & allow tomatoes to cook.
- Once the tomatoes have cooked, drop in the cubes of calabash.
- Add in about a cup of water, mix & allow the calabash to cook. Keep checking if the pot needs more water from time to time, until the calabash is soft.
- When the calabash is soft, allow for the water to evaporate.
- When the water has evaporated, drop in the fried shrimps.
- Add salt to taste.
- Garnish with fresh coriander (dhania).
- Serve this Calabash And Shrimp Curry with roti, bread, rice or naan.
- Calabash And Shrimp Curry may be stored in the refrigerator for up to 5 days.