Chingri Maachher Kalia (Prawn/fish kalia – an authentic Bengali recipe)

Hello & am back! After a few days of being MIA (missing in action, silly!) I decided to do a special recipe today. That too for the coming puja/festival season.

There’s Ganesh Chathurti round the corner and this long span pujas are just perfect for trying out new recipes or elaborate meals ideas.
Also,not to forget the Durga Puja craze is already on..In Bengal, this is like the biggest gala that goes on for several days but the preparation is no less extravagant.
Be it Pandal-making, Shopping for the festival days or planning trips in & outside Hometown..its a fun riot!

So, I thought why not go with the Bengal -Bengali theme & opt for a quick,delicious authentic recipe of machher Kalia.
Now, Kalia is most commonly made with big varieties of fishes/Carps etc. but Prawn/Chingri Kalia is just as drool worthy!
I cant explain how much I love this particular dish.


The colour is fetching & the flavours so balanced. You dont get a strong hit of any spice in particular…the fish/Prawn & the bite size potatoes if well cooked, tastes like heaven in mouth!

Chingri Maachher Kalia (Prawn/fish kalia - an authentic Bengali recipe)

If you have guests coming , be it sudden or pre-planned, make this as a Durga Puja special dish or festival themed authentic Bengali cuisine. It will be a hit!
You may also try Prawn Butter masala,

Prawn butter masala- Decilious, flavourful recipe

Prawn Butter Masala~ spoil yourself with this recipe!

any chicken dish or a Vegetarian option like Soya, may be?! 
The best part being, going wrong with this dish is very unlikely.
Its so safe & simple but the look or taste contradicts the fact!

Dont forget to check out other vegetarian & non-vegetarian options to try this Puja season for dinner/Lunch, snacks/starter!

Chingri Maachher Kalia (Prawn kalia Recipe)

  • Servings: 3-4
  • Difficulty: Easy
  • Print

You may try this same recipe with other fish of your choice, with a little addition of garlic
Ingredients :
♡Prawn(medium/big),10-12, de-veined & cleaned
♡Potato(medium), 2 , chopped into bite size pieces
♡Onion, 2-3 tablespoon, grated
♡Ginger paste,1 teaspoon
♡Tomato, 2, chopped small
♡Green Chilli, 1, chopped / paste to taste
♡Bay leaf(big), 1
♡Whole Garam masala (For tempering)
– Green cardamon, 2-3
– Cloves, 2-3
– Cinnamon, 1″ stick
♡Turmeric power, 2 teaspoon
♡Kashmiri Chilli powder/Chilli powder, 2 teaspoon
♡Salt to taste
♡Sugar, 1 teaspoon (for colour/ optional)
♡Mustard oil, 3-4 tablespoon or as required
♡Garam Masala powder, 1 teaspoon
(This Recipe needs just ground powder of cardamom, cinnamon & cloves Only. But you may use readymade powder too for ease).
♡In addition to the above, You may use a drop or two of lemon juice to marinate the prawns. Not excess by any means.

Method :
♡ Wash, de-vein prawns.Be very careful with this.
Marinate them with little salt and turmeric powder. Keep aside for 15 minutes. (Like mentioned above,a drop or two of lemon juice can be added to marinade too. This is Optional)

♡ Heat 2-3 tablespoon of oil in a pan/kadai/wok (preferably heavy bottom), add the potato pieces with a pinch of salt & turmeric powder. Keep aside.

♡ In the same oil (Add a little extra, if needed), fry shrimps/prawns/chingri on both sides until they turn bright orange.

♡ In the same pan, put another tablespoon of oil if needed.  Heat it & put the whole garam masala. Add grated onion/onion paste & fry till paste turns light brown.
Then add chopped green chillies and ginger paste.
Stir fry for 2-3 minutes.

♡ Add the tumeric powder, chilli powder and cook for 2 minutes. Add 2 big tablespoon of water to avoid burning of dry spices.
Then add chopped tomatoes and cook in medium flame till oil separates from masala. Stit occasionally.

♡ Add fried potato pieces and prawns now. Mix well with the spice mix, add sugar and salt to taste.

♡ Add about 1 cup of hot water and in medium flame let it cook with lid closed until potatoes are cooked.
To have your desired consistency of gravy, keep it on medium flame uncovered.

♡ Sprinkle garam masala powder over the gravy. Give it a nice mix. switch off the gas!
You may add a hint of coriander leaves(chopped fine).

Serve with steaming white rice. it goes pretty well with flavoured rice dishes and/or pulao recipes too!
Dont forget to add a bengali touch to this by placing a wedge of lime(Gondhoraj lebu, may be) & a chilli!

Notes & Tips :
☆ Don’t overcook the prawns, they become rubbery and hard.

☆Stir when cooking uncovered to get desired consistency to avoid burning or sticking to the kadai/wok.

☆ Recipe of Kalia in general usea garlic but Ideally or lets say, authentically for prawns ginger (only) is used.
You may try a twist, am sure that will taste good too.

☆ You may use any white oil instead of mustard oil.
Olive oil or canola oil is not recommended, but cares!

I hope you enjoyed this authentic special dish. Do try it this Puja season 🙂

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Also, you might want to look into the #WeeklyChallenge for #Foodbloggers to promote more ‘blog reading’.

Love & Luck,
Roy ❤ ❤

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24 thoughts on “Chingri Maachher Kalia (Prawn/fish kalia – an authentic Bengali recipe)

    • Roy - Piece of Cerebrum says:

      No it wont. Most families I know dont use garlic in prawn kalia but there are regions of Bengal where garlic is a must. They treat it as a quintessential part of any kalia – be it prawn, carp or vegetable.
      If you try keep the measurement of garlic: ginger=1:1
      Glad you brought it up.


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