Lebu pata die chingri or Bengali style shrimp with lime leaves
Prep Time 15minutes
Cook Time 30minutes
1/2tbspred chili powder
Clean and wash the shrimps and drain excess water. Add turmeric and salt, mix well and set aside for 30 minutes.
Heat oil in a pan and fry the shrimps for 45 seconds on each side. You do not want to overcook them. Overcooked shrimps get chewy. If they are not cooked all the way, it's okay because they are going to cook some more in the curry. Drain and remove the fried shrimps.
To the same oil, add green chilies. When they start to splutter, add chopped onions. Saute onions until translucent, add ginger and garlic and cook for 2 more minutes.
Mix cumin, coriander, and chili powder in 2 tbsp water and add the mix to the pan. Cook for 2 more minutes stirring continuously.
Add tomatoes and cook for 5-6 more minutes or until the tomatoes are soft and mushy. If you are using tomato paste, add it now.
Add potatoes and give a good stir to make sure the potatoes are coated in the sauce. Now add the water, cover, and cook over medium heat until the potatoes are cooked through. It takes about 5 minutes.
You want to keep cooking the curry until oil separates. You may need to take the potatoes out at this point to prevent them from melting into the curry.
Once the oil has separated, crumble the lime leaves to release the flavors and add to the curry. Add the shrimps and sugar. Stir and let simmer for 2 more minutes, adjust salt, and remove from heat.
Use Kashmiri red chili powder and tomato paste to get the deep red color. If you cannot find fresh lime leaves, dried kaffir lime leaves are available on amazon. However, dried leaves need to boil a little longer to release flavors.