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.

Jump to:

• Bengali Prawn Curry with Potato and Cauliflower
• Variations
• The recipe for comforting Phulkopi Aloo diye Chingri Macher Kaliya!
• Here's how I cook Phulkopi Aloo diye Chingri Kaliya at Debjanir Rannaghar!
• Recipe Card
• Winter special recipes from Debjanir Rannaghar
• 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!

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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Recipe Card

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!