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Tuesday, February 22, 2011

Chingri Macher Kalia (Bengali Shrimp curry)

Today, I want to share a quick and mouth watering bengali delicacy of Shrimp or Prawn. If you want delicious home made lunch made in jiffy, this is just perfect then for a leisurely weekend lunch. It goes well with white rice. This preperation is called Shrimp kalia or Chingri macher kalia. Kalia is a style of preperation in Bengali cuisine, which is made with fish, meat or vegetables with a sauce usually based on onion and ginger paste and with a touch of Bengali Garam masala powder and very little spice used. Bengali garam masala is different from North Indian Garam Masala. In bengali garam masala, there are only 3 ingredients, cardamom, cinnamon and cloves. It is grounded into powder and added at the end of the preperation to give the curry a special distinctive flavour.

Ingredients :
Shrimp/Prawn(medium/big) : 10-15
Potato(medium) : 2
Onion(grated) : 2-3 tblsp.
Ginger paste : 1 tsp.
Tomato : 2, chopped
Green Chilli : 1, chopped
Bay leaf : 1
Cardamom : 2, cloves : 3-4, Cinnamon : 1(1") stick
Turmeric power: 2 tsp.
Chilli powder : 2 tsp.
Salt to taste
Sugar : 1 tsp.
Oil : 2 + 1 tblsp.
Garam Masala powder : 1 tsp.(ground powder of cardamom, cinnamon & cloves)

Method :
  • Wash shrimps/prawns and marinate them with little salt and turmeric powder. Keep aside for 15 minutes.
  • Cut potatoes in medium chunks. Heat 2 tblsp. oil in a pan, fry the potato pieces with a pinch of salt. Keep aside. In the same oil, fry shrimps on both sides until they turn lightly brown. Note: do not fry shrimps longer. They tend to get hard when over fried.
  • (Clean the oil if needed)In the same oil, add grated onion/onion paste, fry till paste turns light brown, then add chopped green chillies and ginger paste. Stir fry for 2-3 mins.,then dilute turmeric and red chilli powder in 2 tblsp. water and add to the paste. 
  • Saute for few minutes, then add chopped tomatoes and stir fry in medium flame till tomatoes turn pulpy and oil separates from masala. Add fried potato pieces and shrimps. Mix well with the spice paste, add sugar and salt. Mix well. 
  • Add about 1 cup of water and in medium flame let it cook with lid closed until potatoes are cooked and you have your desired consistency of gravy. Remove from heat and sprinkle garam masala powder over the gravy. 
  • A Variation : In winter, add fresh green peas in the curry after you add water. 
Serve hot with white rice.

Tuesday, February 22, 2011 / by / 17 Comments


  1. Dear Indrani
    Kemon accho?
    Recipe PoD-e, Bazar-e giye prawn kin-e , tar par likh-chhi...ek kathae " Apurbo"..Kal bOudi-ke surprise debo :-)
    Ektu byasto achhi tai blog dekha hoe othena..Ki je miss korchhi janina
    Chhele-der school Kemon cholchhe :-)?
    Singapore e ekta short assignment pey-chhilam kintu baron kor-e dilam ... ar kaj korte bhalo lagena ..ha ha
    Bhalo theko

  2. Looks super delicious,nice recipe,will surely give this one a try.

  3. Post ta pore ektu bhaat diye khete ichhe korche...Looks delicious...

    Hamaree Rasoi

  4. Very new dish for me too, simply delicious..

  5. My little bro is a big shrimp lover..will try this next time he visits :)

    US Masala

  6. Wow this looks perfect and delicious curry.

  7. Thanks, everyone for liking this

  8. Darun dekhte hoyechhe chingri kalia ta.Amar chingri macher kichhu recipe dekhlei khete ichha.

  9. Everyone in our family loves this kind of food but I always need to drink some coffee with it to keep my stomach safe. Luckily I have a keurig b60 single serve coffee brewer so that I don't waste a whole pot of coffee!

  10. Tried this today.............gr8

  11. Can you tell why it became a bit bitter?

  12. @ Amrita..thanks for trying it and nice that u loved it...there is no such thing that can make this curry bitter, but if you over fry the onions and it burns even a little, that can make whole curry bitter

  13. Today i am trying this receipe. Hope it will be delicious as like ur dish. Thnks for this.

  14. I tried this recipe today and it was delicious!
    Thanks for sharing the recipe! For an authentic Bengali taste, what oil would you recommend for this dish ?

  15. Hi Vincy, it''s nice to know that you liked this recipe. We, Bengalis cook our non-veg dishes in Mustard oil, especially fish dishes. Not only for the taste, mustard oil has lots of health benefits too.

  16. Going to try this recipe today.....i m fingure crossed hope evrythng goes smoothly.....


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