Tuesday, 21 July 2015

Aloo Chigrier Kalia (Potato Prawn Curry )


Kalia is a thick gravy prepared with fish like Rohu or Katla. I have prepared it with prawns. 
It is a Bengali dish and it is served with hot steaming rice. It's a must try dish, worth the try. 


Ingredients 
22 Medium size Prawns cleaned and deveined 
2 medium sized Potatoes cut into cubes 
1 large Onion paste
1 large Tomato paste
1 1/2 tsp Garlic - Ginger - Green Chilli paste
2 Green Chillies slited 
1 Bay leaf 
1/2 tsp Cumin seeds
1 tsp Garam Masala powder 
1 tsp Turmeric power
1/2 tsp Chilli powder
1/2 tsp Coriander powder 
Salt to taste 
1 tsp Sugar 
1/4 cup + 2 tbsp  Mustard Oil 
1 tbsp Ghee

Method 
Marinate the prawns with little salt and 1/2 tsp turmeric powder. Keep it aside for 10 minutes. Heat 1/4 cup of oil in a wok, fry the potato cubes until light brown in colour.  Keep them aside. In the same oil, fry the prawns in batches for a minute until the colour of the prawn changes.  Remove the prawns and keep them aside. Add the remaining oil, let it heat. Add cumin seeds, green chillies and bay leaf, sauté it for few seconds.  Add ginger - garlic and chilli paste, sauté for a minute. Add the onion paste, fry till the paste turns light brown in colour. Add the salt, sugar, turmeric powder, chilli powder, coriander powder and 3/4 tsp of the garam masala powder. Sauté for another minute.  Add  the  tomato paste. Saute for 5 minutes, till the oil separates out from the masala. Add fried potato pieces, stir it and add 1 1/2 cups of water. Mix well. Cover and cook with the  lid closed until potatoes are cooked, add the prawns and simmer for 5 minutes. Drizzle ghee and  sprinkle the remaining garam masala powder over the gravy.  Serve hot with rice.