Mishti Kumra Chingrir Torkari (Pumpkin-Shrimps Curry)

    This is a sweet, spicy and sumptuous curry that is usually eaten with chapatti or rice. Mixing a bit of dal and a fresh squeeze of lemon makes the dish yummier than it is already.

    Dhaka, Bangladesh
    6 people made this


    • 2 tablespoons of soybean oil
    • 250 g of shrimps ( small sized)
    • ½ tablespoon of turmeric powder
    • 1/2 tablespoon of red chili powder
    • 1/2 tablespoon of red chili powder
    • 1/2 tablespoon of garlic paste
    • 4 onions, peeled and sliced
    • water as needed
    • 500 g of mishti kumra ( pumpkin), peeled and diced salt as needed
    • A pinch of sugar
    • 4-5 green chilies, chopped


    1. Heat a frying pan with oil. Fry the shrimps until they turn a bit reddish in color.
    2. Add the turmeric and red chili powders, garlic paste and onion slices.
    3. Stir and add 1.25 cups of water and cook until the water dries up a bit to form a
    4. thick gravy and the oil starts to float on top.
    5. Add the pumpkin and pour in 2 cups of water. Sprinkle the salt and stir.
    6. Cook until the water dries up to form a thick gravy and the pumpkin becomes soft.
    7. Sprinkle sugar and green chilies and serve.

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