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%Chingri aloo Phulkopir Torkari Recipe Debjanir Rannaghar

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.


  • 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


  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 1/4 Tsp. each of Turmeric Powder and Salt.
  4. Cut Cauliflower into big chunks and marinate with 1/4 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.


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


  • 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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