Asparagus and Shrimp Curry

I love asparagus and shrimp both and this dry type curry is a simple yet flavorful recipe sure to please Bengali's palate. The pungent mustard paste and the grated coconut are a great combination and stands out in the curry. This dish is inspired by Kochur Loti/ taro stolon, abundantly available in West Bengal and Bangladesh but hard to find here in the United States. 

I never heard of asparagus while growing up in India and I liked it after trying for the first time. Asparagus is very versatile, fibrous and nutritious vegetable and there are endless possibilities with it. Besides western style cooking(salad, quiche and pilaf), grilling and roasting I love to prepare simple Bengali dishes(stir fry, with mung bean, with pumpkin, with poppy seeds, with shrimp, with coconut and black chickpeas) and other Indian (quinoa) dishes with asparagus often in the asparagus season. This recipe is very easy to follow and it has a spicy kick from pungent mustard paste. Use head-on shrimp for its intense flavor, nice color and succulent texture. 

Ingredients~

(US customary units)

1 lb. asparagus, cut tender green parts into 1/2 -3/4 inch pieces

1/2 lb. medium whole shrimp, shelled, de-veined, head cleaned but attached

2 tbsp mustard paste 

1/4 cup unsweetened desiccated coconut or 1/2 cup freshly grated coconut

1/2 tsp salt or to taste

1/3 tsp turmeric powder

2-3 tbsp mustard(preferably)

4-5 fresh chili(slightly slit) and 2 thinly sliced

Method~
Pat dry shrimps with paper towels and smear with little salt and turmeric powder. Heat half oil in a large pan on a medium high flame. Saute shrimps in hot oil until they turn slightly pink. Remove shrimps from the pan and set aside.  

Add 1 tbsp of oil in the same pan. Saute asparagus with turmeric and salt. Stir fry for couple of minutes. Add in mustard paste and sliced chili. Saute for a few minutes. Reduce the heat and cover the pan.Cook for for 6-8 minutes until asparagus are tender. Finally add the shrimps, remaining chilies and coconut and stir fry for 3-4 minutes. Taste and adjust seasonings. Serve with steamed rice. Serves up to 4 people. Happy Spring!

Happy Cooking!