This simple curry is a delicious Bengali recipe with a lightly spiced stew type thin gravy to enjoy with plain steamed rice. The whole shrimp infuses loads of flavor to the dish. It was one of my favorites since childhood days cooked by Ma,a fabulous,comforting recipe with simple ingredients.
Papaya has many health benefits. It is full of anti- oxidants, vitamin C and great for digestions. Green Papaya is used in many different veg and non-veg dishes in Bengali cuisine and available all year round. I grew up eating papaya in Shukto/Bitter Sweet Mixed Vegetable Medley, chicken and fish curry, garbanzo-potato curry and any more dishes. This curry/stew is soul food for me and easy to put together for weeknight dinner in less than an hour.
My Ma used green papaya chunks in the curry with minimal spices. I tweaked the recipe adding fresh tomato as it is always available here in California and paprika for vibrant color. I use pressure cooker to semi cook papaya as it takes time if cooked on the stove top.
Ingredients~
1 lb. medium sized head on shrimp, cleaned and de-veined
1 1/2 lb. green papaya, cut into medium cubes
1 large potato, cut into medium cubes
1 medium diced tomato
1 tbsp ginger paste
3-4 fresh Thai chilies, 1 slit
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp paprika
3/4 tsp salt or to taste
1 bay leaf
1/8 tsp cumin seeds
4 tbsp. oil
2 1/2 cups warm-hot water
Method~
Smear shrimp with little salt and turmeric. Heat a large pan with 1 tbsp oil. Saute papaya for five minutes. Sprinkle little salt and turmeric. Transfer to pressure cook with a cup of water till 2 whistle, turn off the heat and wait for 2- 3 minutes. Release pressure and keep aside.
Heat remaining oil in the same pan and lightly saute shrimp. Set aside. Temper a bay leaf and cumin seeds in the same oil. Saute potato for 3-4 minutes. Add in ginger paste, cumin-coriander powder. Saute till saw smell of spices go off. Add in chopped tomatoes, paprika, turmeric and salt. Stir well and pour remaining warm hot water when mixture is dry. Add in semi cooked papaya and Thai chili. Cover and simmer on medium low heat till veggies are tender for 8-10 minutes. Add sauteed shrimp and cook for 3-4 minutes more. Taste and adjust seasonings. Turn off the heat and let stand for 3-4 minutes. This recipe is good for 4-5 people as one dish meal with rice. Enjoy!!
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| Happy Cooking!! |
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