Chingri macher kalia (bengali shrimp curry)

Ingredients

• Shrimp/Prawn(medium/big) : 10-15
• Potato(medium) : 2
• Onion(grated) : 2-3 tablespoons .
• Ginger paste : 1 teaspoons .
• Tomato : 1(big)
• Bay leaf : 1
• Turmeric power: 3 tap.
• Chilli powder : 2 teaspoons .
• Salt to taste
• Sugar : 1 teaspoon.
• Oil : 2 + 1 tablespoon.
• Garam Masala powder : 2 teaspoons .(ground powder of cardamom, cinnamon and cloves)

Preparation

• Wash shrimps/prawns and marinate them with little salt and turmeric powder. Keep aside for 15 minutes.
• Cut potatoes in medium chunks. Heat 2 tablespoons . oil in a pan, fry the potato pieces with a pinch of salt. Keep aside.
• In the same oil, fry shrimps on both sides until they turn lightly brown. In the same oil, add grated onion/onion paste, fry till paste turns light brown, then add ginger paste.
• Stir fry for 2-3 minutres.,then dilute turmeric and red chilli powder in 2 tablespoons . water and add to the paste.
• Saute for few minutes, then add chopped tomatoes and stir fry in medium flame till tomatoes turn pulpy and oil seperates the masala.
• Add fried potato pieces and shrimps. Mix well with the spice paste, add sugar and salt. Mix well.
• Add about 1 cup of water and in medium flame with close lid, let it cook until potatoes are cooked and you have your desired consistency of gravy.
• Remove from heat and sprinkle garam masala powder over the gravy. Serve hot with white rice.

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