Wednesday, 18 March 2015

CABBAGE and SHRIMP CURRY: (Bengali Bandakopi Diye Chingri Maach)

Prawn and Cabbage Curry aka Bandakopi(cabbage) diye Chingri Maach (shrimps) is every bong's favourite. Okay, even if I do not vouch for every bong out there it is my personal favourite. Cabbage is such a versatile ingredient, I love it in every form, be it in my coleslaw or Chinese dumplings to the vegetarian curry, or  be the non veg version. Some more cabbage recipes are up my sleeves, so stay tuned!

Shrimp being another flavour boosting ingredient , you add to any dish it adds magic to that. Sadly enough some people are allergic to shrimps or prawns. In that case you can omit the prawns and simply follow the rest of the recipe.

So this shrimp and cabbage combo is a deadly one ! The recipe very much stolen from my mom's kitchen. Lol:
Now there are many ways and means of shredding your cabbage. Please use your own style or preference while shredding or grating cabbage when you try this dish, I personally like very thinly sliced variation of the vegetable and a bit crunchy too. But now because I am always pressed for time , and lazy too, I use my reliable food processor to finely shred and chop my cabbage.
Okay, now back to business, the recipe !
You will need
250-300 grams of prawns tail on or shrimps, smeared with turmeric and salt and red chilli powder.
1 cabbage medium size, washed-
thinly shredded, grated or finely chopped in your food processor
1 onion finely chopped
3/4 cup of green peas.
4-5 tbsp. mustard oil for cooking
1 teaspoon each of ginger and garlic  paste
1 teaspoon turmeric powder
1-1/2 tsp of red chilli powder
1 medium/large size tomato finely diced.

11/2 teaspoon cumin powder

1 teaspoon coriander powder

2-3 green chillies (halved)

handful of raisins
Garam Masala Powder to sprinkle, roasted cumin powder to sprinkle and ghee or clarified butter to drizzle on top.
Coriander leaves finely chopped to garnish.
For tempering
1/2 teaspoon cumin seeds
2-3 dried red chillies
1-2 Bay Leaf
2-3 crushed green cardamom
1 stick of cinnamon
Step 1:Heat oil in a wok, reduce flame and add the tempering ingredients.
Step 2: Add the Cabbage and keep frying on medium high until all the moisture has been absorbed and cabbage is 75% done. Keep stirring occasionally in order to prevent the veggie from burning.Most importantly be patient. It will take a while.
Step 3: Mean while in a separate pan or wok sauté the prawns until just cooked.
Step 4: Now add the chopped onions to your cabbage along with ginger, garlic paste. Keep cooking on medium-high  until the onions turn translucent and then eventually cabbage and onion mixture start to look light brown absorbing all the moisture.
Step 5: Add the spice powders, green chilli,  tomatoes and green peas. Throw in the raisins. Stir, and keep stirring until the tomatoes break down and the rawsmell of the spices has vanished, leaving small oil to separate from the vegetable.
Step 6: Add the sautéed shrimps along with any juices, oil from sautéing. Mix gently but well to combine with the cabbage curry.  Since this dish is more on the dry side there is no need to add water. If at all you wish to add water, rinse your sautéing pan (where you just sautéed the prawns/shrimps) with very little warm water and add to the cabbage.
Simmer and cover for 5-6 minutes.
Step 7. Turn off heat. Transfer your cabbage and shrimp curry to a serving bowl.
Step 8: Sprinkle some garam masala powder and roasted cumin powder, remember, just some sprinkling as these spices can be over powering!
Drizzle some ghee or clarified butter.
Garnish with freshly chopped coriander leaves. Job done!
Enjoy this comforting dish with some steaming rice. To boost the taste and comfort even more use your hands to savour the heavenly pleasure. You may also serve this delicacy with Roti or Paratha, or may be even Loochi.
ENJOY !! See you soon with more mouth watering goodies !!

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  1. Used your recipe as the base for making dinner tonight. Delicious! Thanks for posting.

  2. I made this for dinner tonight - Delicious!


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