Potato pointed gourd curry with prawn(chingri diye alu potoler tarkari)

Today I will share step-by-step how to make Potato pointed gourd curry with prawn(chingri diye alu potoler tarkari) a widespread and popular Bengali recipe. It is a very simple recipe; you can prepare it in very less time. The shrimp you choose should be a smaller one so that it can mix well with the curry. You can use onion, or without onion also you can make, here I am making without onion. The marinated shrimps are fried and then simmered and cooked with potato and pointed gourd finished in a warm, spicy, cumin-flavored sauce; and this is how to Make Potato pointed guard curries with prawn.

Equipment needed

1. Kadai/fry pan
2. Spatula
3. Mixing bowl

Ingredients to make Potato pointed gourd curry with prawn(chingri diye alu potoler tarkari):

1. Small size shrimp-150 gm
2. Pointed guard -6
3. Potato-2 medium size
4. Curd-1 tbsp
5. Ginger garlic paste-2 tbsp
6. Coconut milk-2 tbsp
7. cardamoms-2
8. Oil-2 teaspoon
9. Turmeric, coriander, and cumin powder-1/2 tablespoon each
10. Chopped coriander leaves
11. garam masala -1 /2 teaspoon
12. panch phoron-1/2 t spoon    (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin  seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
13. salt to taste

How to make Potato pointed guard curry with prawn(chingri diye alu potoler tarkari)

Clean and wash the shrimps well and add turmeric powder and salt to it, rub them nicely, and keep them aside for 15 minutes

Heat mustard oil in a pan/Kadai, let the oil comes to a smoky point, then add the marinated shrimps and stir fry them for 3-4 minutes.

Transfer them to a plate and keep them aside.

Now heat oil in a wok and add the panchphoron and red chili for tempering,

Add the Curry cut potato, and pointed gourd, and sauté them for 1-2 minutes.

Now add the ginger-garlic paste, and stir them for a minute.

Add curd, and stir them for a minute.

Now add all the spices. e.g. turmeric, cumin, and red chili powder and stir them continuously till the raw smell of the spices goes off

Add coconut milk and mix well.

Add crushed cardamom

Now the spices are cooked well

Add water and cover the lid and allow cooking for 5-6 minutes

Open the lid and mix well, and add the shrimps and mix them with the gravy

Spread chopped coriander leaves; transfers them to a serving plate and serve hot with rice.

Other Chingri recipes are

 prawn banana, Prawn Purple Cabbage, Prawn Long Bean Stir Fry, chingri diye enchorer dalna, prawn Polenta, chingri diye lau shak, kharkol pata diye chingri, chingri diye mochar ghonto, Chola diye Pepe chingri, kochu diye chingri, Pui shak diye chingri,  chingri diye badhakopi,  lau Pepe chingri, chingri diye lal shaak

Potato pointed guard curry with prawn(chingri diye alu potoler tarkari)

Today I willshare step by step how to make Potato pointed guard curry with prawn (chingri diye alu potoler tarkari)  a very common and popular Bengali recipe. Itis very simple recipe; you can prepare it in very less time. The shrimp you chooseshould be smaller one, so that it can mix well with the curry. You can useonion, or without onion also you can make, here I am making without onion. The marinated shrimps are fried and thensimmered and cooked with potato and pointed gourd finished in a warm, spicy,cumin flavored sauce; and this is how to Make Potato pointed guard currieswith prawn.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Bengali

Servings 4

Calories

Equipment

• A kadai or a fry pan
• Spatula
• mixing bowl

Ingredients

  

• 150 gm Smallsize shrimp
• 6 pointed gourd/potol
• 2 Potato
• 1 tbsp curd
• 1 tbsp  ginger-garlic paste
• 1/2 tbsp each Turmeric,coriander and cumin powder
• 2 tbsp coconut milk
• Chopped coriander leaves
• 2 tbsp oil
• panchforons -1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
• salt
• 1/4 tsp Garam masala
• 2 cardamom

Instructions

 

• Clean and wash the shrimps well
• Addturmeric powder and salt to it, rub them nicely, and keep them aside for 15minutes
• Heat mustard oil in a pan/Kadai, let the oil comes to a smoky point, then add themarinated shrimps and stir fry them for 3-4 minutes.
• Transfer them to a plate and keep them aside.
• Now heat oil in a wok and add the panchphoron and red chili for tempering,
• Add theCurry cut potato, pointed gourd and sauté them for 1-2 minutes.
• Now add the ginger-garlic paste, and stir them for a minute.
• Add curd,and stir them for a minute.
• Now add all the spices .e.g. turmeric, cumin and red chili powder and stir them continuouslytill the raw smell of the spices goes off
• Add coconut milk and mix well.
• Add crushed cardamom
• Now the spices are cooked well
• Add water and cover the lid and allow cooking for 5-6 minutes
• Open the lid and mix well, and add the shrimps and mix them with the gravy
• Spread chopped coriander leaves; transfers them to serving plate and serve hot with rice.