Shrimp with Topinamburs

Kachu jhinga

============== Peel the crab tails except for the tail, remove the black strands, rinse and dry the crab tails. Peel the potatoes, rinse and cut into oblong pieces. Peel and dice the Jerusalem artichokes or peel the pumpkin, remove the seeds and cut into cubes. Peel and chop the onions. Halve the chili peppers lengthwise, remove the stems, seeds and rinse. Peel and grate the ginger. Mix salt and turmeric together. Use to season the crab tails on all sides. Heat oil in a deep frying pan and fry the onions until translucent. Add potatoes, chilies and ginger. Cook for a few minutes, then add the Jerusalem artichokes and the pumpkin, stirring well. Finally add the crab tails and a little bit of warm water and mix well. Cover and cook for another 10 minutes. Bring to the table hot. White pilaf or long-grain rice is suitable as a side dish. Tip: Topinamburs are rarely available in our country. You can replace this vegetable with an appropriate mass of green or yellow pumpkin. This will not change the taste of this dish.

Tip: If you do not have fresh chili peppers available, then simply use high-quality chili oil.

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