Chingri Kumror Dalna / Shrimp and Pumpkin Stew

Pumpkins are in abundance in fall and I make both sweet and savory dishes. I grew up eating pumpkin as a savory food widely used in variety of vegetarian dishes through out India. Sometimes shrimp is added in vegetarian dishes as lean protein in Bengali cuisine. Its wonderful aroma adds depth and richness to any vegetarian dish. My Ma used to make this Chingri Kumror Dalna often with minimal spices and it's a keeper. 

It's a wonderful one dish comfort food to savor anytime of the year. Selecting pumpkin is very important. Fairy tale pumpkin, butternut squash and kabocha squash are great for Indian cooking. I love its deep orange color and meaty texture. The sweetness of the pumpkin plays off the heat of ginger and green chili. I prefer to use whole shrimp for its tender texture and the full depth of flavor which is missing in head less shrimp. Cleaning shrimps are bit messier and time consuming. Mess can't be avoided but when it comes to saving time, I cook pumpkin while cleaning shrimp. Sounds cool, right?  





 I bought these Argentine red wild shrimps from a Asian store. They taste bit sweeter with mild flavor than firm raised ones and great for any Indian curries. 

Ingredients~
1 1/2 lb. Argentine shrimp
1 lb. pumpkin, cut into medium cubes
1 large potato, cut into medium cubes
1 tsp. ginger paste
2 green chilies, slightly slit
3/4 tsp. salt
1/4 tsp nigella seeds
1 bay leaf
3/4 tsp. turmeric powder
1/4 tsp. sugar
4 tbsp. oil
1 cup hot water

Method~
If you clean shrimps before start cooking, smear them with some turmeric and salt. Heat 2 tbsp oil in a large heavy bottomed pan on medium heat. Saute shrimps both side lightly. Do not over cook or else they will get hard. Remove from the pan and add rest of the oil in the same pan. Temper nigella seeds and bay leaf. Stir fry diced pumpkin and potato along with ginger paste, turmeric and salt for a few minutes. Reduce the heat to low. Cover and let it cook for 8-10 minutes. Pour hot water and bring to the boil on high heat. Cook for 5-6 minutes or until pumpkin and potatoes are soft but firm and water dries up to almost 1/3. Add in shrimp, green chilies, sugar and increase the heat to medium high. Cook for 3-4 minutes. Taste and adjust seasonings as per taste. Enjoy with simple plain rice. It's a simply delicious, healthy and comfort dish year round.

To save time, clean shrimp while slowly cooking pumpkin and potato. 

Happy Cooking!!