Recipes of popular Bengali dishes fresh from the kitchen

Post Page Advertisement [Top]

Main Ingredients:
250 gm medium-sized prawns/shrimps cleaned and de veined; 2 medium-sized potatoes cut into eight pieces each; 1 big-sized onion chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 small sized tomato roughly chopped; 4 green chilies; 1 tsp ghee (clarified butter).

  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 2 cloves
  • 1 tsp turmeric powder
  • ½ tsp chili powder
  • ½ tsp kashmiri red chili powder (only for color)
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Sugar to taste
  • Salt to taste.

  1. Marinate the prawns with ½ tsp salt and ½ tsp turmeric powder. Leave it for at least 10 minutes.
  2. Heat oil in a pan. Fry the potatoes till they are golden brown. Keep aside.
  3. Fry the prawns for 2 minutes on high heat. Keep aside.
  4. Temper the same oil with bay leaf and whole garam masala (cinnamon, green cardamom and clove).
  5. When an aroma of the spices comes out, add the chopped onion and fry until it becomes translucent.
  6. Add ginger-garlic paste and fry for 3 minutes on medium heat.
  7. Add the chopped tomato along with green chilies. Fry until the tomato pieces are soft.
  8. Add salt, turmeric powder, chili powder and sugar. Fry for 2 minutes on medium heat.
  9. Now add the fried potato pieces and mix well.
  10. Add kashmiri red chili powder and mix well.
  11. Add some warm water and put a lid on it. Allow it to cook in low flame until the potatoes are done.
  12. Add the fried prawns. Cook it for another 3 minutes on medium heat with the lid on.
  13. Open the lid, add ghee and garam masala powder.
  14. Adjust the taste of salt and sugar.
  15. Turn off the heat and serve with plain rice.

| Designed by Colorlib