Chingri Mathar Kalia
Chingri Mathar Kalia is a spicy Bengali-style Seafood curry cooked with prawn head along with potato chunks.
Servings 4 People
Calories 307kcal
Cost Rs 100
Ingredients
- 10 Prawn Head head of the jumbo prawns, cleaned
- 3 Potato
- 4 tablespoon Onion Paste
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 2 Green Chilli
Tempering:
- 2 Bay Leaf
- 2 Dry Red Chilli
- 4 Green Cardamom
Spices:
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1.5 teaspoon Salt or to taste
- 1 tablespoon Sugar
- 2 tablespoon Mustard Oil
- 1 tablespoon Ghee
Instructions
- Marinate cleaned prawn heads with ¼ Tsp. each of Turmeric Powder, Red Chilli Powder, and also salt. Give those a standing time of 15 minutes before frying.
- Meanwhile, peel the potatoes and cut them into halves.
- Heat Mustard oil in a pan till the color changes.
- Sprinkle ⅛ Tsp. each of Turmeric Powder, Red Chilli Powder, and also salt and mix.
- This is a trick to give the curry amazing red color.
- Now fry the potatoes on low flame and strain from the pan.
- In the remaining oil fry the prawn heads. Depending on the diameter of the pan, 2-3 heads can be fried in one go.
- Keep the flame on the lower side while frying the prawn heads. While frying whole prawns (mainly the flesh) for a long lead to chewy prawns, in the case of only prawn head the result is different. It is better to fry the prawn heads at least for 5 minutes for better flavor.
- Once fried, strain the fried prawn heads from the pan.
- The oil by then will be infused with the flavors of prawn head which will ultimately make the curry flavorful.
- Temper the remaining oil in the pan with Bay Leaf, Dry Red Chilli, and also Small Cardamom.
- Add Onion paste and cook till the onion turns brownish.
- Now add ginger paste, garlic paste, and also tomato paste and cook till the raw aroma goes.
- Add Green chili at this point and cook till oil comes out from the mixture.
- Now add the remaining Turmeric Powder, Red Chilli Powder, Salt to taste, and also Bengali Garam Masala Powder and also Sugar.
- The garam masala in this recipe is not added at the end and this is to restrict the dominating flavor of garam masala.
- Cook on low flame for around five minutes and then add fried potatoes and mix.
- Cook for 3-4 minutes on low flame.
- Add 2 Cup of water and cover the pan with a lid.
- Cook till the potatoes are 80% well-cooked.
- Add the fried prawn heads and cook till the potatoes are completely cooked.
- Once done, add ghee and give a light mix.
- Serve it hot pulao, rice, luchi, or roti.
Nutrition
Serving: 125g | Calories: 307kcal | Carbohydrates: 28.1g | Protein: 26.9g | Fat: 9.8g | Saturated Fat: 2.7g | Cholesterol: 228mg | Sodium: 2364mg | Fiber: 4.1g | Sugar: 5.8g
