Here's your own quick, easy, delicious sandwich spread made from tinned crab and artichokes.
Just great for a sandwich, or as a party dip or at a lavish weekend breakfast spread. Tinned artichoke hearts go super well in this dish!
It's inspired by the Bengali cooking I grew up with and is best served with rice or naan.
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.
I could ask for nothing else when a dish has both of my favorite ingredients: tamarind chutney and shrimps. Pulao is something we all cook when we have guests coming over, and this sweet and sour dish is often cooked as it makes a great pair with it.
Its quick, easy to make and healthy! The dish is also a favorite to shrimp lovers. It is not spicy, and quite soothing. It is usually eaten as an everyday dish with plain white rice.
Data is a stem like common everyday vegetable in the Bengal. It is cut into slices as long as French fries. The Chingri Data Aloo Curry is not difficult, and is slightly spicy. The taste of fried shrimps with aloo and data is quite exquisite. It is eaten with plain white rice.
Chalkumra or Ash Gourd is a winter vegetable found in the Bengal. Its sweet taste can be still felt in this slightly spicy curry. It is usually served with plain white rice.
This is a very typical curry cooked in the Bengal. It is spicy, and the loti gives a gluey texture. It is served with plain white rice.
This is a light and easy dish with snake gour (chichinga) and chingri (shrimps). It is an everyday dish, and is served with rice for lunch. However, the leftovers of this can be used for breakfast with plain tortillas or parathas.