Ingredients
- 3 cups boiled flat beans (Sheem er Bichi)
- 1 large potato, cubed
- 1.5 cups of raw shrimp, cleaned and patted dry
- 1 large onion, sliced
- 2 tomatoes or 8-12 cherry tomatoes
- 2 green chilies or poblano peppers
- 1 dried red chili (optional)
- ½ spoon of garlic paste or freshly minced
- ½ spoon of ginger paste or freshly minced
- 1 tbsp turmeric powder
- 1 tsp red chili powder
- ½ tbsp coriander powder
- salt to taste
- cilantro to garnish
- 1/3 cup olive or vegetable oil
- ½ cup vegetable oil for frying shrimp
- 5-6 cups of water
Instructions
- In a cooking pot, heat oil. Add onion, tomato, green and red chili, garlic, and ginger paste together and saute on medium heat for about 10 minutes.
- The mix should slowly start to soften up while browning the onions slowly.
- Add all the powder (½ tbsp turmeric, rest of the red chili, and coriander) and saute on medium heat for about 5 minutes.
- Once the ingredients start to form a curry base, add 4 cups of water and the flat beans to the pot. Cook on medium heat for 30 minutes.
- On a separate frying pan, heat ½ cup vegetable oil for frying the shrimp.
- Mix shrimp with ½ tbsp turmeric powder a little bit of salt and fry till the shrimp become yellowish. Do not cook it all the way as we will add it to the curry.
- After 30 minutes, add potatoes, shrimp, and salt to taste. Add 1 cup of water and cook on medium heat for 20 minutes.
- The curry should turn into a creamy curry base. You can cook longer if you want to make it more creamy, which will slowly mash the potato as well!
- Garnish with cilantro and serve with hot rice!
Nutrition
Serving: 100g | Calories: 316kcal | Carbohydrates: 20.7g | Protein: 15.2g | Fat: 20g | Saturated Fat: 3.9g | Cholesterol: 111mg | Sodium: 217mg | Potassium: 700mg | Fiber: 5.1g | Sugar: 3.7g
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