Shrimp with Bell Peppers, Fenugreek, and Scallions

Methiwaale Jhinga

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Scallions make their presence known in many of Bengal’s curries and provide pungent, crispy crunch in every mouthful. Their succulence matches the shrimp’s, against the cinnamon backdrop of the garam masala. Serve this with the slightly starchy Govindo bhog rice, another of Bengal’s prized commodities.