Una's Chingri Pui Shak Bhaji (Shrimp-Spinach)

About this recipe: My sister in law cooks pui shak with chingri in a slightly different way than my mom-she likes the dish a bit dry for which she uses the frying method, whereas my mom likes to have the dish with a lot of gravy and uses quite a bit of water. It is a very popular dish during the season when a lot of shrimps are available.

BengaliFoodie Dhaka, Bangladesh

Ingredients

Serves: 5 

  • 1/4 cup Vegetable or Soyabean oil
  • One handful Small Golda Chingri ( shrimp) without the head and tail cut
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1 cup Sliced onions
  • As needed salt
  • 6-7 Green chillies cut in half along the length
  • 1/2 tablespoon Turmeric powder
  • 1/2 tablespoon Red Chilli powder
  • 1/2 kg Pui Shak ( Pui Spinach)

Directions

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Ingredients snapshot: Golda Chingri ( shrimp) without its head and tail, sliced onions, green chillies and ginger and garlic paste.
  2. Ingredient snapshot: Pui Shak ( Pui Spinach)
  3. Ingredients snapshot: Salt, Turmeric and Red Chilli Powder.
  4. Heat oil for 1-2 minutes. Add the shrimps and fry for about 3-4 minutes until the shrimps are light brown.
  5. Add ginger and garlic paste. Stir and add sliced onions, salt and 3-4 half cut green chillies. Add turmeric and red chilli powder and stir for a bit. The shrimps should have turned brown by now.
  6. Add the Pui Shak ( Pui Spinach) to the shrimps, stir as the spinach leaves wilt. Mix well and fry until all the leaves wilt.
  7. Serve with green chillies :)

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