SQUASH SHRIMP CURRY

A very common and important part of Bangladeshi cuisine is "Sauteed pumpkin with shrimp". Inspired by this, I tried the same recipe with squash. There isn't much a difference in their tastes but it sure is sweeter than pumpkins. My mom used to make this, at least once every 2 weeks. A bowl of steamed rice topped with this curry is exquisite. It tastes really well with pita bread too. 

Here goes the recipe behind it, I hope you like it.

To start off, heat some oil in a saucepan. Once heated, I added a bit of whole cumin seeds to get the earthy, nutty flavor. Once the flavors started coming out, I added chopped onions, green chili torn a little to let the flavors out, and minced garlic. When they started getting the golden brown color, I added salt, turmeric powder, red chili powder, cumin powder and coriander powder. I let them simmer until the aromatic flavors start peeking out. I like the sour taste of Greek yogurt, so I add that to most of my recipes. So I added yogurt and water and brought the mixture to boil.  Now comes the star of the dish, squash.  I added the squash and shrimps together. I usually add the shrimp after sauteing the onions but recently I noticed, it is far far better adding it later. I covered the saucepan and waited for the squash and shrimp to cook. This takes about 20 minutes depending on how soft you want your vegetables to be. Ingredients: 4/5 cups   diced butternut squash 10 pcs      shrimps  1/4 tsp     cumin seeds 1/2 cup    chopped onions 2 pcs        green chili 1/2 tsp     minced garlic

3/4 tsp     salt

3/4 tsp     turmeric powder

3/4 tsp     red chili powder

1 tsp         coriander powder

1 tsp         cumin powder

1 tbsp       Greek yogurt

1 cup        water

In a bowl, add a good amount of rice and top it with a generous amount of the curry and voila! delicious squash shrimp curry with steamed rice is ready to be served.