Chingri Die Bandhakopir Torkari / Bengali Cabbage Curry with Prawns

Kolkata has already started to freeze and I on the other hand is being skimmed down from the October heat in Abidjan. Also a relief that all the election matter has wrapped up peacefully and we can breathe without any tension for another 5 years. Cabbage is being available in the market in full force and I am all ready to enjoy its taste to the extreme.

The weather of Abidjan is rather peculiar. Some days it feels like the hot summer days of Joistho (Second month of the Bengali year, presumably the hottest month of the year), some days it’s the maddening rainy feel of the monsoon and some evenings give us the chills of the December nights. Although it’s generally summer and heat all the time I can feel the seasons in parts. In various times of the day...and it reminds me of my home. I remember that that I used to do that when the weather was like that and so on... Last year I was so desperate to feel the chill that I used to lower the temperature to the lowest an then used to shiver in it...so that I can have the feel that it’s December and that without woollen clothes I should shiver. But after 2 days I gave up and instead started to wait for our holiday.

Fry the potatoes.

Fry the prawns.

Temper the oil with whole spices and add the chopped onion.

Once the onions are golden add the ginger - garlic paste.

But let’s not get into all my childish works. Let’s concentrate on Chingri Die Bandhakopir Torkari. It’s the same old Cabbage curry with the prawns in it. Love love this curry, anytime and anywhere. One of the good thing about Bandhakopir Torkari / Cabbage Curry is that it’s so low on spices. Really...something so yummy can be so easy to make. Shouldn’t it be positively proportionate?? But who cares...really!!! And then the prawns are also here to satisfy your carnivore teeth. I hope you enjoy it well!!!!

When the raw flavour of the garlic is gone add the chopped tomatoes.

When the tomatoes are cooked add the blanched cabbages and sprinkle some salt and turmeric powder.

After 2-3 minutes add the fried potatoes.

When the cabbages and potatoes are cooked add the fried prawns and peas and simmer for 3-4 minute more. In the end sprinkle the garam masala powder over it.

Chingri Die Bandhakopir Torkari / Bengali Cabbage Curry with Prawns

Serves 4-6

Ingredients:

½ of a medium cabbage

1 medium potato – cubed

½ cup green peas

1 medium onion – chopped 

1 medium tomato – chopped

4 garlic cloves – minced / paste

1 inch stick of ginger – paste

300gm of prawns

1 tsp cumin seeds

1 bay leaf

3 tsp turmeric powder

1 tsp garam masala powder

2 tbsp oil

Salt

Method:

Shred the cabbage and put them into boiling water for 7-10 minutes. After that drain the water and keep them aside.

Heat oil in a kadai and fry the potatoes until they are lightly golden in colour. Once done, take them out of the kadai and keep aside.

Rub 2 tsp turmeric powder over the prawns and fry them in the same oil till they are golden in colour. Once done take all the prawns out of the kadai and keep aside.

In the remaining oil throw in the cumin seeds and bay leaf.

As they start to sizzle add the chopped onion into the oil. Sauté and cook the onions till they are nicely golden and then add the ginger – garlic paste to it.

Sauté again for 2 more minutes or until the raw flavour of the garlic is gone.

Next add the chopped tomatoes and chopped green chillies to them and cook till the tomatoes are all mushy and they start to ooze out oil.

Now add the blanched and shredded cabbage and sprinkle the rest of turmeric powder and salt over them.

Mix everything and put cover to let the cabbage cook. Do not add any water as the cabbage will ooze out lots of water from them.

After 3 minutes open the cover, stir everything and add in the fried cubed potatoes to them. If you are using raw green peas then add them with the potatoes.

Mix and put cover again. This time cook for another 10-12 minutes or until the potatoes are fully cooked and all the water has evaporated from the cabbage. However do stir after every 2 minutes so that nothing can stick to the bottom of the pan / kadai. If the water dries out before the cabbage and potatoes are cooked then do add a little water to continue cooking.

Once the potatoes and cabbages are almost done add the fried prawns to them. If you are using frozen prawns add them now.

Mix and put cover again. Simmer on medium flame for 3 minutes more and then put off the flame.

Taste and adjust the seasonings.

Sprinkle some garam masala over the curry and mix in.

Serve hot with rice or roti or paratha.