Cauliflower and shrimp curry

  • Women‍‍`s Corner
  • September 5, 2022

Bengali style winter fresh cauliflowers curried with fresh shrimps in a tomato based curry.


- Cauliflower : 1 medium (cut into medium size florets)

- Potatoes : 1 medium (cut into chunks)

- Shrimps : a handful or more

- Cumin seeds : ½ tsp

- Ginger minced : 1 tsp

- Tomatoes : 2 medium

- Green chillies : 3-4 cut into slivers

- Cumin powder : 1 tsp

- Red chilli powder : 1 tsp

- Turmeric powder : ½ tsp

- Garam masala powder : ½ tsp

- Salt and sugar to taste

- Mustard oil : 1 tbsp + more

- Cilantro to garnish

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Method: Heat the mustard oil in a deep vessel and lightly saute the shrimps in it till they turn golden, keep them aside. In the same pan add the cumin seeds, let it splutter and then add the cauliflowers florets and the potatoes. Fry them for a while till they turn golden. Add extra oil if requires. Once the cauliflowers and potatoes are nicely browned, add the minced ginger and chopped tomatoes.

Saute them till the tomatoes are little mushy, and add all the spices mentioned above.Fry on medium heat for a while, add the salt and sugar. Now add just enough water to cover the cauliflowers and potatoes and let it simmer till done. Add the shrimps towards the last stage when cauliflowers are done, check the seasonings, garnish with cilantro and serve hot with steamed rice.

This recipe is taken from

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