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

With the availability of seasonal cauliflower and fresh prawns, our lunch last Sunday was comforting with Phulkopi Aloo diye Chingri Kaliya.

Though available all through the year now, cauliflower, even today is a winter favorite. This curry with cauliflower I am talking about is a Bengali staple. We cook different curries using it and complementing it with prawns or bhetki mach or katla at times. As I already have the recipe for Phoolkopi Aloo diye bhetki macher Kaliya on the blog, I decided to share the recipe for the same curry with prawns. They cook the Aloo Phulkopi diye Chingri Kaliya differently at both homes!

Bengali Prawn Curry with Potato and Cauliflower

Variations

This curry is a family favorite. Here I am talking about the family in a broader sense including the relatives. I have seen 'em cooking it quite regularly. Prawns were quite regular in my family. We had a joint family and prawns were economical compared to other fishes and hence, were preferred. In addition, adding little prawns to any curry make it a notch better and that is not a secret. Moreover, we are ghoti (Bengalis originally from West Bengal) and hence, prawn has to be regular at home. The curry at my place is cooked with Bengali Garam masala and mandatory Ghee. Talking about the same dish from my in-law's place, it is more of Aloo Phulkopi diye Chingri Torkari than Kaliya.

A bit more comforting, with less gravy, and not cooked with ghee but only mustard oil. I would say rustic compared to ours. Both are good but different. I personally prefer the recipe that is followed at my place and so is Mehebub.

The recipe for comforting Phulkopi Aloo diye Chingri Macher Kaliya!

If we are at home on a Sunday (which we are these days) we prefer a light and comforting lunch. We prefer our Mangshor Jhol bhat or Murgir Jhol bhat or seasonal Ilisher jhal but we prefer the veggies as well, obviously complemented with our choice of fish or seafood. Aloo Phulkopi diye Chingri Kaliya is one such dish.

The simple flavors, the freshness of veggies, and most importantly good quality prawns do wonders. You can use prawns/ shrimps of any size in this recipe; however, I prefer using medium-sized prawns instead of jumbo variety. I keep the spices on the lighter side as both cauliflowers as well are prawns are aromatic and need no enhancement through the use of excessive spices.

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

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

• Author: Debjani Chatterjee Alam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 5 People 1x
• Category: Side Dish
• Method: Cooking
• Cuisine: Bengali

Ingredients

Scale 1x2x3x

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

Instructions

1. Take clean prawns (de-veined yet with shell) and marinate with half Tsp. each of Turmeric Powder and Salt.
2. Peel the potatoes and cut them into halves.
3. Marinate potatoes with ¼ Tsp. each of Turmeric Powder and Salt.
4. Cut Cauliflower into big chunks and marinate with ¼ Tsp. each of Turmeric Powder and Salt.
5. Now make a paste of Onion and Tomatoes separately.
6. Heat oil in a Pan till the oil changes color.
7. Lightly fry the prawns (one minute on each side) and strain from the oil.
8. In the same oil fry the potatoes on low flame till they turn golden brown.
9. Always fry the prawns and then the potatoes. This will help the potatoes to catch the smell of prawns.
10. Now fry the cauliflowers on low flame till they turn golden brown and crunchy. Strain from the oil once fried.
11. Temper remaining oil with Bay leaf, Dry Red Chili, Cinnamon Stick, and also with Green Cardamom, and cook for a minute.
12. Add Sugar to the oil and let it caramelizes.
13. Now add Onion paste and cook till it turns brown.
14. Add Tomato paste, Ginger paste, and also garlic paste, and cook till oil comes from the edges of the mixture.
15. Add slices of green chilies as well.
16. Now add Cumin powder, Kashmiri Red chili powder, and half of the Bengali garam masala powder.
17. Adjust salt and turmeric powder as both have been added to prawns, potatoes, and cauliflower.
18. Cook for around 2 minutes.
19. Now add 3 cups of water and bring it to a boil.
20. Add fried potatoes and cover the pan with a lid and cook on medium flame till the potatoes are completely cooked.
21. This may take around 10-15 minutes depending on the quality of the potato.
22. Once cooked, add the fried cauliflower and also fried prawns and mix with the gravy.
23. Cook for five minutes and add Ghee and the remaining Garam masala.
24. The curry should be semi-runny. If needed adjust the water while cooking the potatoes.
25. 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

• Serving Size: 200g
• Calories: 461
• Sugar: 9.4g
• Sodium: 769mg
• Fat: 14.7g
• Saturated Fat: 3g
• Carbohydrates: 50.3g
• Fiber: 8.9g
• Protein: 36.5g
• Cholesterol: 231mg

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

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

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

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.

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