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.
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 Recipes
Borar Jhol
Borar Jhal
Chingri Kalia
Cholar Dal
Panta Bhat
Achari Paratha
Orange Kheer
- 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
Ingredients
- 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
Instructions
- 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.
Nutrition
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You surely have lots of bengali dishes Mir..That thali surely looks well planned and cooked!
thank – yep even I was surprised how much Bengali food I had
wow you have posted so many bengali recipes Mir 🙂 the thali looks splendid ..Cholar dal, mishti pulav and alu chor chori looks so inviting in that Thali ..
The curry looks very tempting and you captured it very well. I have to try potatoes with shrimp, next time I cook shrimp.
thanks – yes the potatoes work well in the curry although I too don’t usually include potatoes in combination with shrimp, although i do in chicken and lamb curries
Beautiful Thali ! After seeing this spread I realised I do not have any Bengali Thali on my blog ! The platter looks excellent .
and I have so many and most of the dishes Vegetarian so feel free to borrow some of mine 🙂
Love your dedication and passion for Indian food .. Awesome share ..
i have a passion for all foods really – I just love learning about different cultures through food
My mouth is just watering here, i love anything cooked with shrimp and potato together. Am sure this chingri macher kalia will definitely please my tastebuds.
definitely an awesome curry especially for shrimp lovers
Bengalis can go gaga over Chringri Maach. Looks like a lovely Bengali Thali
He he, I was thinking the same too.. You should have been a Bengali in another life! Delicious and very filling platter.
🙂 thanks – yes I really like Bengali food but I am a seafood lover so of course, I would!
Such a wonderful Bengali platter Mir, and the shrimp potato curry surely sounds very inviting.
Thanks yep it’s Avery delicious curry
Lovely choice of dishes for Bengali thali. Kudos to your patience, Mir. When cooking for one, even a min thali becomes a daunting chore.
yes…although I often have people to share it with 🙂
What an array of Bengali dishes you have on your blog, Mireille. Good choices for the thali.
thanks – yes even I didn’t realize I had so many
Scrumptious thali mir!! Love the plating there! that garnish over that shrimp and potato curry highlights the dish so beautifully! Pictures are so crisp and clear!!!
thank you – working on photography is a constant
You have explored all the cuisines well dear..Kudos! Lovely presentation and pics.
thanks – yep Bengali is one of my favorite Indian cuisines
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!
I am glad you liked it so much. I always say recipes should be a guide not a Bible so it is always ok to substitute as necessary!