Bangladeshi Spiced Shrimp
and Green Bean Stir Fry
Ingredients:
1/4 cup vegetable oil
4 garlic cloves, finely chopped
1 medium onion, finely chopped
2 teaspoons kosher salt, divided
1 teaspoon Kashmiri chili powder
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 lb. green beans, ends trimmed, cut into 2" pieces
1 serrano chili, thinly sliced
1 lb. medium shrimp, peeled, deveined
1/4 cup chopped cilantro
Jasmine rice and lime wedges for serving
4 garlic cloves, finely chopped
1 medium onion, finely chopped
2 teaspoons kosher salt, divided
1 teaspoon Kashmiri chili powder
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 lb. green beans, ends trimmed, cut into 2" pieces
1 serrano chili, thinly sliced
1 lb. medium shrimp, peeled, deveined
1/4 cup chopped cilantro
Jasmine rice and lime wedges for serving
Directions:
Heat 1/4 cup vegetable oil in a large skillet with a lid over medium. Cook onion and 1 teaspoon kosher salt until transluscent, about 5 minutes. Add finely chopped garlic, stirring until softened and barely golden, about 1 minute.
Pour in 1/3 cup cold water, cover pan, and reduce heat to low. Cook, checking once or twice to avoid burning, until onion is very soft, about 5 minutes.
Uncover pan and, using a potato masher, gently smash onion until smooth (the water should have evaporated and the oil risen to the surface). Stir in Kashmiri chili powder, ground coriander, ground turmeric, cayenne pepper, and ground cumin.
Cook, stirring, 1 minute, then add 1/3 cup water and bring to a gentle simmer. Immediately add green beans. Re-cover pan, increase heat to medium-low, and cook until crisp-tender, 6–8 minutes.
Add serrano chili, shrimp, and remaining kosher salt, re-cover pan, and cook until shrimp are opaque, about 5 minutes. Remove from heat and top with 1/4 cup chopped cilantro.
Serve stir-fry with rice and lime wedges.
Pour in 1/3 cup cold water, cover pan, and reduce heat to low. Cook, checking once or twice to avoid burning, until onion is very soft, about 5 minutes.
Uncover pan and, using a potato masher, gently smash onion until smooth (the water should have evaporated and the oil risen to the surface). Stir in Kashmiri chili powder, ground coriander, ground turmeric, cayenne pepper, and ground cumin.
Cook, stirring, 1 minute, then add 1/3 cup water and bring to a gentle simmer. Immediately add green beans. Re-cover pan, increase heat to medium-low, and cook until crisp-tender, 6–8 minutes.
Add serrano chili, shrimp, and remaining kosher salt, re-cover pan, and cook until shrimp are opaque, about 5 minutes. Remove from heat and top with 1/4 cup chopped cilantro.
Serve stir-fry with rice and lime wedges.
Notes:
Kashmiri chili powder can be approximated by a 3:1 ratio of smoked paprika to cayenne (or habanero) powder.
This is not a dish for the faint of heart. Feel free to reduce the amount of heat by using jalepeno (or even bell pepper) instead of the serrano, and/or omitting the cayenne. Then, take a good hard look at why you are so afraid of flavor in your life.
This is not a dish for the faint of heart. Feel free to reduce the amount of heat by using jalepeno (or even bell pepper) instead of the serrano, and/or omitting the cayenne. Then, take a good hard look at why you are so afraid of flavor in your life.