Mustard Shrimp with Cauliflower

Sorshe Diyea Phulkopir Chingri Maach

Preparation info

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660 Curries

By Raghavan Iyer

Published 2008

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Here’s a one-dish curry for a quick evening meal and it’s great too! I served it with nutty-tasting boiled red rice for something different from humdrum white rice. Notice the use of cornstarch as a thickening tool—it is rarely used in classic Indian cooking. It reveals the strong influence of the Chinese immigrants during their two hundred years in Calcutta.