Bangladeshi Pumpkin and Shrimp

As I’ve mentioned before, my book club pairs food themes with our reading materials. For October, we read Max Brooks’  World War Z in honor of Halloween, and since it’s an international tale, our gracious hostess made a plethora of Bangladeshi food. This pumpkin and shrimp dish was everyone’s favorite and we begged for the recipe.
TIP from the hostess and chef: “I am not good at measuring or using recipes. I always just call my mom when I am in doubt.”

Ingredients

1/2 Pumpkin, cut into slices or large cubes (find it in H-mart or any Asian store), seeded
1-2 lbs uncooked Shrimp
3 TBS Vegetable oil

1/2 tsp Turmeric powder
1/2 tsp Red chili powder
1 tsp Cumin seed paste
1 tsp Ginger paste
1 tsp Garlic paste
1 onion, chopped
1/2 tsp Sugar
Salt
Water

Directions
1. Saute the shrimps in oil in the same pan, then add onion, garlic, ginger and cumin. Stir thoroughly. Then add turmeric powder, chili powder and salt and sugar stir continuously.
2. Pour in 1 cup of water and bring it to a boil. Add sliced pumpkin and cook on high heat for 20 minutes.
3. Stir everything and put a lid on the pot. Keep cooking for another 5-10 minutes on low heat. Test with a fork to see if pumpkin is soft if it is then it is done. There shouldn’t be much water left.
4. Garnish with fresh cilantro and green chillies. Serve over steaming saffron rice.

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