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Fulkopi Diye Chingri Mach | Cauliflower and Prawn Curry

Madhushree Basu Roy
A traditional Bengali recipe where Tiger prawns are cooked cauliflower and potatoes in a light and flavourful gravy with no onion and no garlic.
Prep Time 10 mins
Cook Time 45 mins
Course Main Course, Non Vegetarian, Side Dish
Cuisine Bengali, Indian
Servings 4 people

Ingredients
  

  • 8 nos medium or large sized tiger prawns
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder you can use regular chili powder as well
  • 2 nos medium sized potatoes
  • 1 no medium sized cauliflower
  • 2 tsp ginger paste
  • 1.5 tsp cumin powder
  • 1/2 tsp sugar
  • 2 - 3 nos green chilies
  • 3 tbsp mustard oil
  • 1 tsp ghee
  • 1/4 tsp Bengali garam masala see notes

Instructions
 

  • Devein the prawns and clean them well. You can cook with or without the heads, it is your choice. You can also keep theshell on the tail if you wish to.
  • Marinade the prawns with salt and 1/2 tsp turmeric powder.
  • Peel the potatoes, wash them along with the cauliflowers. Then cut the cauliflowers into medium sized florets. Cut the potatoes in quarters.
  • Then in a kadai, take 1 tbsp mustard oil and fry the cauliflowers and potatoes till they are nice and golden. Fry on high heat first and then lower the heat and cover for a couple of minutes. Then take them out and keep aside.
  • In the same kadai, add 1 more tbsp of mustard oil and let the oil be almost smoky hot. Then gently slide in the prawns, without any excess liquid from the marinade. Lightly fry the prawns on each side, just enough for a mellow colour and then take then out and keep aside. 
  • In a small bowl, take ginger paste, balance turmeric powder, red chili powder, cumin powder salt and some water to make a paste.
  • Add the balance mustard oil in the kadai and when the oil is hot, add the above spice paste. Keep stirring for a couple of minutes on medium heat and if the spices stick to the kadai, sprinkle water.
  • Then add the cauliflower and the potatoes and coat the spices. Add half a cup of water, sprinkle some salt and let the sauce simmer over medium to low heat. Cover the kadai and let it simmer for 5 to 6 minutes or until the vegetables have become soft.
  • At that point, add the prawns and if required, add little water. Adjust the seasoning and add sugar. Increase the heat and let it boil.
  • Add split green chilies, ghee and garam masala. Give it a final boil and turn off the heat.
  • Serve this with steaming white rice or a basanti pulao or ghee bhat.

Notes

Bengali Garam Masala uses only green cardamom, cinnamon and cloves. They are ground together and not necessarily roasted before powdered. 
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