(Fried Shrimp Curry with Pumpkin)
Shrimp Bhuna is a classic Bangladeshi comfort food. When paired with homegrown pumpkins, it becomes a delicious curry that is perfect for the Fall season.
With golden onions, ginger, garlic, tomatoes, and warming spices bringing everything together, the pumpkin adds sweetness to the savory gravy, making each spoonful a welcome companion to warm rice.
As a staple in Arifa’s kitchen and a special request from her clients, she is excited to bring this Fall recipe to you and enable homes everywhere to experience the warm hug that comes from every bite of rice with shrimp bhuna and mishti kumra.
Jumbo shrimp and sweet pumpkin simmered in a richly spiced gravy—Arifa’s Shrimp Bhuna with Mishti Kumra grown straight from her garden.
Ingredients
20 jumbo shrimp or prawns, cleaned and deveined, with heads and shells on (remove if preferred)
20 peeled pumpkin slices, approximately ¼ inch thick and 3–4 inches wide
2 large yellow onions, thinly sliced
2 medium tomatoes, cut in half
1½ teaspoons ginger-garlic paste
½ teaspoon turmeric powder, plus ¼ teaspoon for pumpkin and 1½ for the shrimp during marinating
½ teaspoon chili powder
½ teaspoon coriander powder
½ teaspoon ground cumin
A pinch of salt for the gravy, plus _____ for marinating
Vegetable oil, for frying and cooking
Water: ¼ cup for the ginger-garlic mixture, ¼ cup for the spices, plus 1½ for the final simmer
Fresh cilantro, for garnish
Instructions
1. Marinate the shrimp
Coat the prepared shrimp with salt and turmeric, using 1½ teaspoons. Cover and refrigerate for 30 minutes.
2. Prepare the pumpkin
Cut the pumpkin into 20 slices. Season with salt and ¼ teaspoon of turmeric. Cover and refrigerate for 30 minutes.
3. Fry the shrimp and pumpkin
Warm the vegetable oil over medium heat and fry the shrimp and pumpkin in separate pans. Fry the shrimp for 1 minute per side and the pumpkin slices for 1½ minutes per side. Both should be partially cooked, as they’ll finish cooking in the gravy. Set aside.
4. Fry the onions
Heat vegetable oil in a large, deep pan. Add the thinly sliced onions and fry until golden brown.
5. Add the ginger-garlic paste
Stir in 1½ teaspoons ginger-garlic paste, a pinch of salt, and ¼ cup water. Cook for 2–3 minutes.
6. Add the spices
Add ½ teaspoon each of turmeric powder, chili powder, coriander powder, and ground cumin. Pour in another ¼ cup water and cook for another 3–4 minutes, stirring occasionally.
7. Add the shrimp and pumpkin
Gently stir the fried shrimp and pumpkin into the spice mixture, taking care not to break the pumpkin slices. Add 1½ cups of water to create the gravy mixture.
8. Add the tomatoes and simmer
Add the sliced tomatoes and cover the pan. Simmer gently for 7–10 minutes, until the pumpkin is tender and the shrimp are cooked through.
9. Garnish and serve
Garnish with fresh cilantro and serve warm with rice.
Cooking Along with Arifa?
There’s something special about watching a dish come together in someone else’s kitchen—and then making it your own. If you’re planning to try this Shrimp Bhuna with Mishti Kumra, leave a comment below! Once you’ve made it, tag Arifa’s Taste on Instagram or TikTok. We’d love to see how it turned out and hear who you shared it with.
Want a taste straight from Arifa’s kitchen? Arifa is a Bangladeshi caterer serving Washington, DC, Maryland, and Northern Virginia. Whether you’re looking for weekly meals to make busy days easier or food to bring people together for an event, explore her menu and reach out to inquire about an order. She’d love to help you feed your table.
Follow Arifa’s Taste on social media to see what’s cooking next and get to know the immigrant mother behind the meals, building community through her love of food and Bangladeshi culture. And if there’s a dish you’d love to learn, tell us! Your request could become the next addition to Arifa’s Virtual Cookbook.
