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Bengali Shrimp and Cauliflower with Peas

June 16, 2016

Bengali Shrimp and Cauliflower with Peas

Here's another easy and deliciously healthy weeknight dinner that you can polish off - Bengali Shrimp and Cauliflower with Peas! Just dig in!



  • 1 T vegetable oil
  • 1 t Bengali Five Spice (panch phoron)
  • 1 T fresh ginger paste
  • 2 large red onions, thinly sliced
  • 1 head cauliflower, broken into small bite-sized florets
  • ½ teaspoon turmeric
  • 3 medium tomatoes, chopped (mine were frozen so I peeled them)
  • 1 10-oz bag frozen peas
  • 1 t salt
  • 1 lb medium shelled and de-veined shrimp (mine had the tails still attached)
  • ½ cup sour cream
  • chopped cilantro for garnish



  1. Heat the oil in a large heavy bottomed pot or skillet and add the Bengali Five spice (panch phoron). Wait for the spices to begin crackling. Add the ginger paste.
  2. Add the onions with a pinch of salt. Cook until lightly caramelized, stirring occasionally (add a splash of water if they start to stick or scorch).
  3. Stir in the cauliflower. Mix in the turmeric, tomatoes, and salt. Cover and cook the mixture on low heat for about 10 minutes.
  4. Remove the cover, the the cauliflower should be crisp-tender by now. Stir in the shrimp and sour cream and bring the mixture to a simmer. Cook for about 3 minutes. Add the peas and toss. Cook until the dish is heated through and the shrimp are opaque, curled and pink.
  5. Stir in the cilantro and serve.


Click here to buy Bengali Five Spice and other herbs and spices


Source: Cook Eat Share


Photo Credit to: The Spiced Life

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