Ingredients
- Prawn(medium/big),10-12, de-veined & cleaned
- Potato(medium), 2 , chopped into bite size pieces
- Onion, 2-3 tablespoon, grated
- Ginger paste,1 teaspoon
- Tomato, 2, chopped small
- Green Chilli, 1, chopped / paste to taste
- Bay leaf(big), 1
- Whole Garam masala (For tempering) – Green cardamon, 2-3 – Cloves, 2-3 – Cinnamon, 1″ stick ♡Turmeric power, 2 teaspoon
- Kashmiri Chilli powder/Chilli powder, 2 teaspoon
- Salt to taste
- Sugar, 1 teaspoon (for colour/ optional)
- Mustard oil, 3-4 tablespoon or as required
- Garam Masala powder, 1 teaspoon
Recipe Description
I thought why not go with the Bengal -Bengali theme & opt for a quick,delicious authentic recipe of machher Kalia.
Now, Kalia is most commonly made with big varieties of fishes/Carps etc. but Prawn/Chingri Kalia is just as drool worthy!
I cant explain how much I love this particular dish.
The colour is fetching & the flavours so balanced. You dont get a strong hit of any spice in particular…the fish/Prawn & the bite size potatoes if well cooked, tastes like heaven in mouth!
If you have guests coming , be it sudden or pre-planned, make this as a Durga Puja special dish or festival themed authentic Bengali cuisine. It will be a hit!
The best part being, going wrong with this dish is very unlikely.
Its so safe & simple but the look or taste contradicts the fact!
