Lal shak with chingri (red amaranth with shrimp fry)

Lal shak with chingri (red amaranth with shrimp fry)


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About this recipe: Lal shak is a very healthy beautiful red colored leafy vegetable. In English, it is known as red amaranth. Lal shak with chingri (shrimps) is a really tasty and simple dish to cook. Often times, moms would persuade their stubborn little ones to eat lunch by saying that the rice is special because it would turn bright red when mixed with the lal shak. It tastes great when a bit of dal is mixed with the rice and lal shak. Enjoy!

nadira_begum Dhaka, Bangladesh


  • 1 tablespoon soya bean oil
  • 1/2 cup of onion slices
  • 1/2 cup shrimps
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • salt as needed
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • water as needed
  • 500g red amaranth (lal shak), sliced
  • 4-5 green chilies, sliced in half along the length

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat oil in a pan and add the onion slices and shrimps. Fry until golden brown
  2. Add the turmeric and red chili powders, salt, ginger and garlic pastes. Stir and pour 1/2 cup of water and cook until the water dries up and the oil starts to float on top
  3. Add the lal shak leaves and stir well with the shrimps and spices. Put the lid on for 30 minutes and cook until the leaves wilt and boil.
  4. Garnish with green chilies.
  5. Serve! You can serve mango pickle as well.

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