Chingri Macher Kalia – Bengali Shrimp Potato Curry

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Last Updated on December 14, 2020 by Chef Mireille

Chingri Macher Kalia - Bengali Shrimp Potato CurryChingri 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 Recipes

Borar Jhol

Borar Jhal

Chingri Kalia

Cholar Dal

Panta Bhat

Achari Paratha

Orange Kheer

Today’s Curry was part of this Mini Bengali Thali that also included:

Bengali Mini Thali

thali -edit

Wow, with all these Bengali recipes I must have been Bengali in another life!

Bengali Shrimp Potato Curry 2 -edit

Chingri Macher Kalia - Bengali Shrimp Potato Curry
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5 from 2 votes

Chingri Macher Kalia – Bengali Shrimp Potato Curry

This curry demonstrates Bengali love of fish and seafood.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Entree, shrimp
Cuisine: Bengali, Indian
Servings: 4
Calories: 296.61kcal


  • 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.


Calories: 296.61kcal | Carbohydrates: 29.95g | Protein: 19.07g | Fat: 11.77g | Saturated Fat: 3.21g | Sodium: 801.98mg | Fiber: 4.83g | Sugar: 5.68g
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Chingri Macher Kalia - Bengali Shrimp Potato Curry

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Reader Interactions


  1. wow you have posted so many bengali recipes Mir πŸ™‚ the thali looks splendid ..Cholar dal, mishti pulav and alu chor chori looks so inviting in that Thali ..

  2. 5 stars
    Wow this was a lovely recipe. I didn’t have a few of the ingredients but I substituted them. It turned out great! First time making this and I will definitely make it again! Thank you!

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