COOK the WORLD Week 10 – Bangladesh – Twisted Shorshe Bata


In our ongoing series of Cook the World my daughter drew Bangladesh but could not find something that was unique to Bangladesh. Sooo she passed the torch and I used my research skills to find something unique to Bangladesh but as usual I can never leave it alone a per the recipe, hence the title TWISTED Shorshe Bata. The original recipe is very similar but mine is better.


3 tablespoons Keens Hot Mustard

1 can Coconut Milk

1 tablespoon cumin

1 tablespoon ginger

2 tablespoon garlic

2 teaspoons turmeric

1 cup cilantro snipped

1 tablespoon lemon juice or fresh squeezed

2 cups Greek yogurt

1/2 teaspoon cinnamon

1 tablespoon peanut butter

2 pounds shrimp

2 cups uncooked rice

Frozen Paratha

1/2 cup cilantro snipped for garnish

Combine all ingredients except shrimp and simmer for 20 minutes to combine flavours. Add shrimp and continues to simmer until shrimp warm but not hot.

Serve on rice and garnish with cilantro



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