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Total Time:
Total Time:
30 minutes
Prep Time:
Prep Time:
10 minutes
Cook Time:
Cook Time:
20 minutes
Yield:
Yield:
8 Servings
Calories:
Calories:
*250 Calories per Serving
*Use this recipe with caution as the measurements are not yet tested for accuracy*
*Use this recipe with caution as the measurements are not yet tested for accuracy*
*If you do make this recipe, share your measurements with Rune. Thank you!*
Ingredients
Ingredients
1 winter melon (chawl kumra), washed well, peeled and chopped into small pieces
1 lb shrimp, cleaned and deveined
1 yellow onion, finely chopped
1 bunch cilantro, finely chopped
3-4 Indian green chili peppers, whole without stems
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
2-3 tbsp vegetable oil
Water as needed
Preparation
Preparation
1. Preparation:
Wash the chawl kumra well, peel, and chop it into small pieces.
Finely chop the cilantro.
2. Cooking:
Heat the oil in a pan over medium-high heat.
Add the shrimp to the pan and cook until they turn pink and are fully cooked. Remove and set aside.
In the same pan, add the chopped onion and sauté until they turn golden brown.
Add the chopped winter melon to the pan and stir well.
Add turmeric powder, red chili powder, and salt. Stir until all the contents are well-coated with the seasoning.
Add the whole green chili peppers to the pan.
Stir the mixture well, ensuring everything is evenly mixed.
The chawl kumra will release water as it cooks. If you prefer more gravy (jhool), add additional water based on your preference.
3. Simmering:
Reduce the heat to low, cover the pan, and let the curry simmer for about 15 minutes.
Check occasionally to ensure the curry does not dry out and stir gently.
Once the winter melon is tender, add the cooked shrimp back to the pan and mix well.
Top with finely chopped cilantro.
4. Serving:
Serve the shrimp and chawl kumra curry hot with steamed rice
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