Water Lily Stem and Shrimp Curry Recipe
With water lily stems abundant in the market, this versatile ingredient can be used to prepare various dishes beyond simple decoration. Designer Ishrat Jahan from Deshal shares a recipe for a shrimp curry using these stems. The recipe calls for 500 grams of water lily stems, 200 grams of small shrimp, 1 cup of chopped onions, and various spices including turmeric, chili, coriander, and cumin powders, along with salt to taste. It also requires 3-4 tablespoons of oil and 3-4 green chilies.
To prepare, the water lily stems should be peeled, cut into uniform pieces, and lightly salted for 10 minutes to drain excess water. The shrimp should be cleaned, washed, and lightly salted separately. In a pan, heat oil and sauté the onions until translucent. Add the spice powders and sauté the masala well. Then, add the prepared water lily stems, mix, and cover, as the stems will release enough water for cooking. Once the stems are tender and nearly cooked, add the shrimp and mix thoroughly. Slit the green chilies and add them. Cook for another 10-12 minutes. The curry can be served with some liquid remaining for a soupy consistency, or the liquid can be reduced until dry before serving hot with rice.
This recipe highlights the culinary versatility of water lily stems, a seasonal ingredient often overlooked. The preparation method focuses on extracting moisture from the stems and balancing their earthy flavor with the savory notes of shrimp and aromatic spices. From a systemic perspective, promoting the use of locally available, seasonal produce like water lily stems can contribute to food security and reduce the environmental impact associated with long-distance food transportation. Encouraging diverse culinary practices that incorporate such ingredients can also support local economies and preserve traditional food knowledge. The recipe's simplicity suggests potential for wider adoption, offering a nutritious and accessible meal option.
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