Chingri Mathar Kalia

Chingri Mathar Kalia is a spicy Bengali-style Seafood curry cooked with prawn head along with potato chunks.

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Course: Seafood

Cuisine: Bengali

Keyword: Chingri curry, Debjanir Rannaghar, jumbo prawn head curry, PRawn curry, Prawn head curry

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: People

Calories: 307kcal

Author: Debjani Chatterjee

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

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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.

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