Phulkopi Aloo diye Chingri Kaliya, a flavorful Bengali curry made with prawns, potatoes, and cauliflower, is the perfect comfort food, especially in winter.

%Chingri aloo Phulkopir Torkari Recipe Debjanir Rannaghar

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Debjani's Note
Variations - Bengali Prawn Curry with Potato and Cauliflower
Our favorite Comfort dishes and Phulkopi Aloo diye Chingri Macher Kaliya!
Recipe Tips
Here's how I cook Phulkopi Aloo diye Chingri Kaliya at Debjanir Rannaghar!
Recipe Card
Winter special recipes from Debjanir Rannaghar
Related Prawn / Shrimp Recipes
Have you tried the Bengali Phulkopi Aloo diye Chingri Kaliya recipe from Debjanir Rannaghar!
Here's the Aloo Phulkopi diye Chingri Kaliya Pin for your Pinterest Board!

Debjani's Note

Last Sunday, with seasonal cauliflower and fresh prawns on hand, we enjoyed a satisfying lunch of this delicious dish.

Although cauliflower is available year-round now, it remains a winter favorite, particularly in Bengali cuisine. We prepare various curries with it, often pairing it with prawns, bhetki fish, or katla. Since I already have a recipe for Phoolkopi Aloo diye bhetki macher Kaliya on the blog, I wanted to share this prawn version. Interestingly, different families often have their own unique ways of making Aloo Phulkopi diye Chingri Kaliya!

%Alu fulkopi diye chingri kaliya Recipe Debjanir Rannaghar

Variations - Bengali Prawn Curry with Potato and Cauliflower

This flavorful prawn, cauliflower, and potato curry is a family favorite. And when I say family, I mean in the broadest sense, including relatives! I've often seen them cooking it. Prawns were a staple in our large, joint family because medium-sized prawns were more affordable than other types of fish.

%Aloo phulkopi diye chingri kaliya Recipe

Being Bengali from West Bengal, prawns are a staple in our home! When I make prawn curry, it's always with Bengali Garam Masala and a generous spoonful of ghee. My mother-in-law, however, makes a more comforting and less rich version - more of a "Aloo Phulkopi diye Chingri Torkari" than a true Kaliya. Her version is less gravy-like, cooked only with mustard oil, and feels more rustic compared to ours. Both are delicious, just different! Personally, I (and Mehebub) favor the way we make it at my place.

%Fulkopi Aloo diye Chingri Kaliya Recipe Debjanir Rannaghar

Our favorite Comfort dishes and Phulkopi Aloo diye Chingri Macher Kaliya!

On a typical Sunday at home (which is pretty much every day these days!), we like a light and comforting lunch. We often go for Mangshor Jhol bhat or Murgir Jhol bhat, or perhaps seasonal Ilisher jhal. Of course, we always include vegetables, paired with our favorite fish or seafood. Aloo Phulkopi diye Chingri Kaliya is perfect for this.

%Bengali Prawn Curry with Cauliflower and potato Recipe Debjanir Rannaghar

Recipe Tips

The simple flavors, fresh vegetables, and, most importantly, high-quality prawns make all the difference. You can use any size prawns or shrimp, but I find medium-sized ones work best. Prawns are also wonderfully fragrant and don't need heavy spices to make them delicious.

%Bengali Prawn Curry Recipe Debjanir Rannaghar

Here's how I cook Phulkopi Aloo diye Chingri Kaliya at Debjanir Rannaghar!

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Phulkopi Aloo diye Chingri Kaliya | Bengali Prawn Curry with Potato and Cauliflower

Phulkopi Aloo diye Chingri Kaliya is a comforting preparation of Prawns, Potatoes, and Cauliflower.

Course Side Dish

Cuisine Bengali

Keyword bengali chingri recipe, cauliflower recipe, Debjanir Rannaghar, Phulkopi diye Chingri Recipe, phulkopi recipe, prawn recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Calories 461kcal

Author Debjani Chatterjee Alam

Cost Rs 400

Equipment

1 Pan
1 Chopping Board
1 Knife
2-3 Bowls
1 Spatula

Ingredients

10 Prawns big-sized, de-veined, with shell intact
1 Cauliflower
5 Potato
2 Onion
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste
2 Tomato
3 Green Chili
2 teaspoon Turmeric Powder
1 teaspoon Kashmiri Red Chili Powder
1 tablespoon Sugar
1 teaspoon Cumin Powder
1 teaspoon Bengali Garam Masala Powder
1 teaspoon Salt or to taste
2 Bay leaf
2 Dry Red Chili
3 Green Cardamom
1 Cinnamon Stick
4 tablespoon Mustard Oil
1 tablespoon Ghee

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Instructions

Take clean prawns (de-veined yet with shell) and marinate with half Tsp. each of Turmeric Powder and Salt.
Peel the potatoes and cut them into halves.
Marinate potatoes with ¼ Tsp. each of Turmeric Powder and Salt.
Cut Cauliflower into big chunks and marinate with ¼ Tsp. each of Turmeric Powder and Salt.
Now make a paste of Onion and Tomatoes separately.
Heat oil in a Pan till the oil changes color.
Lightly fry the prawns (one minute on each side) and strain from the oil.
In the same oil fry the potatoes on low flame till they turn golden brown.
Always fry the prawns and then the potatoes. This will help the potatoes to catch the smell of prawns.
Now fry the cauliflowers on low flame till they turn golden brown and crunchy. Strain from the oil once fried.
Temper remaining oil with Bay leaf, Dry Red Chili, Cinnamon Stick, and also with Green Cardamom, and cook for a minute.
Add Sugar to the oil and let it caramelizes.
Now add Onion paste and cook till it turns brown.
Add Tomato paste, Ginger paste, and also garlic paste, and cook till oil comes from the edges of the mixture.
Add slices of green chilies as well.
Now add Cumin powder, Kashmiri Red chili powder, and half of the Bengali garam masala powder.
Adjust salt and turmeric powder as both have been added to prawns, potatoes, and cauliflower.
Cook for around 2 minutes.
Now add 3 cups of water and bring it to a boil.
Add fried potatoes and cover the pan with a lid and cook on medium flame till the potatoes are completely cooked.
This may take around 10-15 minutes depending on the quality of the potato.
Once cooked, add the fried cauliflower and also fried prawns and mix with the gravy.
Cook for five minutes and add Ghee and the remaining Garam masala.
The curry should be semi-runny. If needed adjust the water while cooking the potatoes.
Once done, serve it hot with steamed rice, or Pulao or Paratha or Luchi or Roti.

Notes

If using medium size prawns/ shrimps, you need 20 instead of 10 if going by the amount mentioned in the recipe.

Nutrition

Winter special recipes from Debjanir Rannaghar

Have you tried the Bengali Phulkopi Aloo diye Chingri Kaliya recipe from Debjanir Rannaghar!

Please inform me of your experience, and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Here's the Aloo Phulkopi diye Chingri Kaliya Pin for your Pinterest Board!

%Phulkopi Aloo diye Chingri macher Kaliya Pinterest

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.