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Home Other Regions Bengali Chingri Maacher Kalia - Prawns Curry

Chingri Maacher Kalia - Prawns Curry

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Ingredients

Quantity Measure: Ingredient Description:
1 Nos Bay Leaves /Tejpatta (Dry
  Cinnamon Leaf)
1 Teaspoon Chilly Powder, Red
  As Required Cooking Oil
1/2 Teaspoon Garam-Masala
1 Teaspoon Ginger Paste
1/2 Teacup Green Peas
2 Tablespoon Onion Paste
2 Medium Potatoes Cut lengthwise
500 Grammes Prawns
  As Required Salt to taste
1 Pinch Sugar
1 Large Tomatoes
1 Teaspoon Turmeric Powder
Method:
Peel, clean and wash the prawns. Apply salt and turmeric and fry.
Fry potatoes and keep aside. Heat the oil in a pan. Fry the bay leaf with onion, ginger and garlic paste and fry. Mix turmeric and chili powder in little water and add in the pan. After frying the masala add tomato pieces and fry well.
 
 
When the oil separates from frying add potatoes, peas, prawns, sugar and salt and water and cover the pan. Let it simmer until the gravy thickens. Add garam masala powder and remove from heat

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