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Recipes

Shaz & Kiks' Bandhakopi Chingri (Bengali Spicy Cabbage with Shrimp)

Shaz & Kiks' Bandhakopi Chingri (Bengali Spicy Cabbage with Shrimp)
Photo by

Asha Loupy

Shaz & Kiks' Bandhakopi Chingri (Bengali Spicy Cabbage with Shrimp)

Recipe By:

Shaz & Kiks

Serves: 2–4

This adaptation of Bandhakopi Chingri—a classic Bengali dish of spiced cabbage and shrimp flavored with turmeric and kalonji seeds (also known as black cumin or nigella)—comes from Shaz and Kiku, founders of Shaz & Kiks. The turmeric and kalonji seeds create magic together in Bengali cuisine. The bright, citrusy notes of the turmeric harmonizing with the subtly bitter, herbaceous flavor of the nigella seeds. And, incidentally, both spices are great for one’s hair!

If you can get your hands on mustard seed oil—another favorite ingredient in Bengali cooking—it adds even more mouthwatering, mustard-y, horseradish-like heat and depth. 

Shaz & Kiks is a beauty brand founded by two sisters who have an immeasureable bond that is built on encouragement, care and laughter. Their plant-based haircare line is inspired by their childhood summers spent in India, watching their grandmother mix and match natural ingredients in her kitchen and garden to create a spectrum of beauty concoctions rooted in old Indian Ayurvedic practices.

Ingredients

  • 1/2 pound small shrimp (we like 26/30)
  • 1 1/2 teaspoons powdered Guntur Sannam Chillies
  • 1 teaspoon kosher salt
  • 3 tablespoons mustard seed oil, or neutral oil
  • 1 teaspoon Kandhamal Black Mustard
  • 1 teaspoon kalonji seeds (also known as nigella seeds)
  • 1 tablespoon fresh ginger, grated
  • 1 medium head green cabbage, finely shredded
  • 1 teaspoon Pragati Turmeric
  • 1 teaspoon chaat powder
  • 2–4 Indian green chillies, split lengthwise

Method

  1. In a medium bowl, combine the shrimp, 1/2 teaspoon powdered Sannam Guntur Chillies and 1/2 teaspoon kosher salt, and toss to coat. Refrigerate for 30 minutes, or up to 2 hours.
  2. Heat a large skillet over medium high heat. Add 2 tablespoons mustard seed oil and heat for another 30 seconds. Add the mustard seeds, kalonji seeds and ginger and sauté for 20–30 seconds.
  3. Add the cabbage and continue to cook, stirring occasionally, until the cabbage begins to caramelize, about 4–5 minutes. Sprinkle the turmeric, remaining teaspoon of powdered Guntur Sannam Chillies and chaat powder over the cabbage, and continue to cook for another minute.
  4. Push the cabbage to the edges of the pan, leaving an open space in the center of the pan. Drizzle the remaining tablespoon of oil into the empty space and heat for 30 seconds. Add the reserved seasoned shrimp and sauté for a minute.
  5. Add a tablespoon of water and the remaining 1/2 teaspoon salt, and stir to combine. Reduce the heat to low, cover and cook until the shrimp is opaque and cooked through, about 3–5 minutes. Taste and adjust seasonings, as necessary.
  6. If the cabbage and shrimp is too watery, increase the heat to medium high and cook for another minute. (There shouldn’t really be a “gravy”—this dish is meant to be on the drier side.)
  7. Enjoy with plenty of basmati rice!