Non-Vegetarian

Chingri Dalna Prawn Curry

Name: Chingri Dalna Prawn Curry
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Jumbo Prawns - 500 g; Potatoes - 4-5 medium size, peeled and quartered; Tomato - 1 large, quartered; Onion - 1 large, thinly sliced; Garlic - 4 cloves, grated/paste; Ginger - 1", grated/paste; Green peas - 1/2 cup, fresh or frozen; Green Chillies - 2-3 whole, slit and deseeded; Coriander leaves/Cilantro/Dhonepata - 1/4th cup chopped; Sugar - 1 tsp; Salt - to taste; Ghee - 2 tbsp; White oil - 2 tbsp; **Powder Masala:**; **Powder Masala:** Cumin powder - 1 tsp; Cumin powder - 1 tsp; Coriander powder - 1 tsp; Red Chilli powder - 2 tsp; Turmeric powder - 1 tsp; **Whole masala:**; **Whole masala:** Cumin Seeds - 1/2 tsp; Cumin Seeds - 1/2 tsp; Cinnamon - 1 inch sticks -2; Green Cardamom - 2; Cloves - 4

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A classic Bengali prawn curry with potatoes in a light tomato-onion gravy. This everyday comfort dish showcases the sweet, delicate flavor of fresh prawns.

Jumbo Prawns - 500 g
Potatoes - 4-5 medium size, peeled and quartered
Tomato - 1 large, quartered
Onion - 1 large, thinly sliced
Garlic - 4 cloves, grated/paste
Ginger - 1", grated/paste
Green peas - 1/2 cup, fresh or frozen
Green Chillies - 2-3 whole, slit and deseeded
Coriander leaves/Cilantro/Dhonepata - 1/4th cup chopped
Sugar - 1 tsp
Salt - to taste
Ghee - 2 tbsp
White oil - 2 tbsp
**Powder Masala:**
**Powder Masala:** Cumin powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red Chilli powder - 2 tsp
Turmeric powder - 1 tsp
**Whole masala:**
**Whole masala:** Cumin Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Cinnamon - 1 inch sticks -2
Green Cardamom - 2
Cloves - 4

Cooking

Heat oil and saute the prawns for 2 min.

Remove and keep aside.

Fry potatoes in the same oil for 2-3 min only. Remove and keep aside.

If needed, add a little more oil and 1 tbsp ghee in the pan and heat.

Add garam masalas, onion slices, ginger garlic pastes & 1/2 tsp sugar. Fry on medium heat until the paste becomes slightly brown.

Add masala paste, tomatoes, and fry until the raw smell of tomatoes is gone. Add 2 cups of warm water into the pan, and bring to a boil.

Add fried potatoes, prawns, and salt and stir gently. Cover with a lid and boil for 5-7 min until the potatoes are almost cooked.

Add green peas and continue to boil another 3-5 min until well cooked. Just before removing add remaining ghee, green chilli and coriander (cilantro) leaves.

Serving Suggestions

Serve hot with jeera rice, plain rice,

Per serving - based on typical ingredient amounts

~181 kcal Calories

~6 g Protein

~22 g Carbs

~9 g Fat

~5 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Amul Pure Ghee (1L) Authentic Indian clarified butter

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Organic Turmeric Powder High curcumin, sourced from India

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Whole Cumin Seeds Essential spice for tempering

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Cast Iron Kadai Traditional Indian wok for authentic cooking

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