Description
Phulkopi Aloo diye Chingri Kaliya is a comforting preparation of Prawns, Potatoes, and Cauliflower.
Ingredients
Scale
- 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
- 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 1/4 Tsp. each of Turmeric Powder and Salt.
- Cut Cauliflower into big chunks and marinate with 1/4 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
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