Last Updated on December 14, 2020 by Chef Mireille
Chingri Macher Kalia – Bengali Shrimp Potato Curry is a perfect demonstration of how much Bengali’s love their fish and seafood dishes.
I have explored Bengali cuisine a lot on this blog. Bengali cuisine is food from the state of West Bengal on India’s western coast. What was once the state of Bengal was divided in 1971 into the state of West Bengal and the country of Bangladesh.
I have created many thali’s and dishes from this flavorful state. As a seafood lover, this is one of my favorite states as they eat a lot of fish and seafood. In fact, it is one of the most non Vegetarian states of India with most Bengali’s eating fish if no other meat. Maache Bhate Bangali is a popular Bengali expression which translates to “Fish and Rice make a Bengali”. Since I’ve made so many Bengali dishes, let me share my love of Bengal with you.
- Bengali Fish in Mustard Gravy
- Lao Bori – Lauki (Bottle Gourd) Curry
- Nigella Seed Dal
- Phulkopir Razala – Cauliflower Yogurt Curry
- Aloo Posto – Potato Poppy Seed Curry
- Green Pea Paratha
Today’s Curry was part of this Mini Bengali Thali that also included:
Bengali Mini Thali
- Mishti Pulao
- Cholar Dal (see Bengali Thali link above)
- Paneer Payasam
- Alu Chorchori – Panch Phoran (5 Spice) Potatoes
Wow, with all these Bengali recipes I must have been Bengali in another life!
Chingri Macher Kalia – Bengali Shrimp Potato Curry
- 1 lb. shrimp peeled and cleaned
- 2 teaspoons ground turmeric separated
- 1 teaspoon salt
- 2 tablespoons mustard oil
- 2 diced potatoes
- 1 tablespoon ghee
- 2 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 2 cloves
- 1 teaspoon sugar
- 1 chopped onion
- 1 tablespoon grated ginger
- 1 large green chile thinly sliced
- 1 teaspoon red chile pepper
- 2 chopped tomatoes
- Salt to taste
- 1 teaspoon garam masala
- 2 tablespoons finely chopped cilantro
- Toss shrimp with 1 teaspoon of the turmeric and salt and stir to combine.
- Heat oil in a deep skillet, add potatoes and remaining turmeric. Stir fry until golden brown, about 10 minutes. Remove from pan and set aside.
- Add ghee to the pan and add cardamom, cinnamon, bay leaves and clove. Fry for 1 minute.
- Add sugar and cook until it caramelizes.
- Add onion and ginger and fry until the onion turns golden brown.
- Add green chile and chile powder.
- Add tomatoes and salt. Cook for about 5 minutes, until tomatoes turn mushy.
- Add 1 cup of water and potatoes. Bring to a boil and cook for 5 minutes until potatoes are cooked through.
- Add shrimp and simmer until they are cooked through.
- Add garam masala and adjust salt, as needed.
- Add cilantro and toss to combine.