Koni Anja with Kolful

Name: Koni Anja with Kolful
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 400 g Shrimp (Medium-sized, cleaned and deveined); 400 g Cauliflower (Cut into medium florets); 2 pcs Potato (Medium, peeled and cubed); 2 pcs Onion (Medium, finely chopped); 2 pcs Tomato (Medium, pureed); 2 tbsp Ginger Garlic Paste; 3 pcs Green Chili (Slit lengthwise); 4 tbsp Mustard Oil; 1 tsp Turmeric Powder; 1 tsp Red Chili Powder (Adjust to taste); 1 tsp Cumin Powder; 1.5 tsp Coriander Powder; 0.5 tsp Garam Masala Powder; 1 pcs Bay Leaf; 1 inch Cinnamon Stick; 3 pcs Green Cardamom (Lightly crushed); 3 pcs Cloves; 1.5 tsp Salt (Adjust to taste); 0.5 tsp Sugar; 1.5 cup Hot Water; 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

RATING

4.3/5(31)

TASTE SCORE

8/10

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.

PREP

20m

COOK

35m

SERVES

1 CUP

357 cal

SERVINGS

METHOD · 7 STEPS

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.
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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For authentic Bengali flavor, use mustard oil. Heat it until it just starts to smoke slightly to mellow its pungent flavor.
2
Frying the potatoes and cauliflower separately before adding them to the gravy ensures they hold their shape and have a better texture.
3
Do not overcook the shrimp. A quick fry and a short simmer at the end are all that's needed to keep them tender and juicy.
4
The small amount of sugar is a classic Bengali technique to balance the tanginess of the tomatoes and round out the flavors.
5
Using hot water for the gravy helps maintain the cooking temperature and results in a better-textured curry.

RECIPE VARIATIONS

Adapt it for your goals.

Add Vegetables

You can add 1/2 cup of green peas (matar) along with the potatoes and cauliflower for extra sweetness and texture.

Creamier Gravy

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.

Spicier Version

Increase the amount of red chili powder and add a couple more slit green chilies for a spicier kick.

With Fish

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.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Lean Protein

Shrimp is an excellent source of high-quality, lean protein, which is essential for muscle repair, immune function, and overall body maintenance.

leaf

Packed with Vitamins and Minerals

Cauliflower is a powerhouse of nutrients, including Vitamin C, Vitamin K, and folate. The spices used, like turmeric, have anti-inflammatory properties.

fiber

Good Source of Fiber

The combination of cauliflower and potatoes provides a good amount of dietary fiber, which aids in digestion and helps maintain a healthy gut.

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Contains Healthy Fats

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.

QUESTIONS?

Frequently asked questions

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.