Shosha Chingrir Torkari

    This is a light dish of cucumbers and shrimps. It is not very spicy, and tastes great when you sprinkle a piece of lemon right before the dish is served. It is usually eaten with plain white rice.


    Dhaka, Bangladesh
    2 people made this


    • 50 g of shrimps
    • 1 big cucumber
    • 2 tablespoons of vegetable oil
    • 2 tablespoons of onion slices
    • 4-5 green chilies
    • Just a bit of garlic paste
    • 1/2 teaspoon of cumin paste
    • Salt as needed
    • 1/2 teaspoon of turmeric powder
    • Water as needed


    1. Wash the shrimps and set aside.
    2. Peel the skin of the cucumber and slice it into big thick pieces.
    3. Heat a pan with oil and add the onion slices, green chilies, garlic and cumin pastes, salt and turmeric powder. Stir well and add the shrimps. Cook until the water dries up and the oil starts to float on top.
    4. Pick out the fried shrimps and set aside.
    5. In the same pan, add the sliced cucumbers. Cook with the lid on until the water dries up and oil starts to float on top. When the cucumbers have boiled, add the fried shrimps. Add just a bit of water.
    6. Stir and cook until the water dries up and the oil starts to float on top.
    7. Serve with plain white rice.

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