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A delightful Bengali-style curry where tender shrimp and soft cauliflower florets are simmered in a fragrant, spiced tomato-onion gravy. This comforting dish, also known as Chingri Fulkopi, is perfect with steamed rice.
For 4 servings
Marinate the shrimp: In a bowl, toss the cleaned shrimp with 1/4 tsp of the turmeric powder and 1/2 tsp of the salt. Set aside for 15 minutes.
Fry the vegetables and shrimp: Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it shimmers. First, add the potato cubes and fry for 5-6 minutes until golden brown. Remove with a slotted spoon and set aside. In the same oil, fry the cauliflower florets for 4-5 minutes until they have light golden-brown spots. Remove and set aside. Finally, add the marinated shrimp and fry for just 1-2 minutes until they turn pink and curl. Do not overcook. Remove and set them aside.
Temper the spices and build the masala: In the remaining oil, lower the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant. Add the chopped onions and fry for 6-7 minutes until they are soft and golden. Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Cook the gravy base: Add the tomato puree, slit green chilies, and all the powdered spices (remaining turmeric, red chili, cumin, and coriander). Stir well and cook this masala on medium-low heat for 5-7 minutes, stirring occasionally, until the oil begins to separate from the mixture. This step is crucial for a deep flavor.
Simmer the curry: Add the fried potatoes and cauliflower to the pan. Gently stir to coat them with the masala. Pour in 1.5 cups of hot water, the remaining salt, and the sugar. Stir well, bring to a boil, then reduce the heat to low. Cover the pan and simmer for 10-12 minutes, or until the potatoes and cauliflower are fork-tender.
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A delightful Bengali-style curry where tender shrimp and soft cauliflower florets are simmered in a fragrant, spiced tomato-onion gravy. This comforting dish, also known as Chingri Fulkopi, is perfect with steamed rice.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 359.53 calories per serving with 26.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the dish: Gently stir in the fried shrimp. Simmer for another 2-3 minutes, allowing the shrimp to absorb the gravy's flavors without becoming tough. Sprinkle the garam masala powder over the curry and give it a final, gentle stir. Turn off the heat.
Garnish and serve: Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving. It tastes best served hot with steamed white rice.
You can add 1/2 cup of green peas (matar) along with the potatoes and cauliflower for extra sweetness and texture.
For a richer, creamier version, you can add 2-3 tablespoons of coconut milk or a paste of cashews at the end of the cooking process.
Increase the amount of red chili powder and add a couple more slit green chilies for a spicier kick.
This curry base works wonderfully with firm white fish like Rohu or Bhetki. Pan-fry the fish pieces first and add them at the end, similar to the shrimp.
Shrimp is an excellent source of high-quality, lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Cauliflower is a powerhouse of nutrients, including Vitamin C, Vitamin K, and folate. The spices used, like turmeric, have anti-inflammatory properties.
The combination of cauliflower and potatoes provides a good amount of dietary fiber, which aids in digestion and helps maintain a healthy gut.
Mustard oil, when used in moderation, is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
Yes, it can be a healthy dish. Shrimp is a great source of lean protein, and cauliflower is rich in vitamins and fiber. To make it healthier, you can reduce the amount of oil used and ensure the potatoes are not deep-fried but lightly pan-fried or even boiled separately.
One serving of this dish contains approximately 350-400 calories, depending on the amount of oil used and the size of the potatoes. It's a balanced meal providing protein, carbohydrates, and healthy fats.
Yes, frozen shrimp works well. Make sure to thaw it completely and pat it dry with paper towels before marinating to ensure it fries properly and doesn't release too much water into the oil.
While mustard oil provides the authentic Bengali flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. The taste will be slightly different but still delicious.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Note that the shrimp may become slightly tougher upon reheating.
Absolutely. You can omit the potatoes entirely or replace them with other vegetables like carrots or green beans if you prefer a lower-carb version.