Chingri Alur Dalna (Shrimp and Potatoes Gravy)

Last week for our weekly menu, Debarshi prepared this delicious Shrimp gravy. This was perfect for me as I have not been able to enjoy any spicy or hot foods after my delivery. It is a common advice given by my mom, relatives and friends that postpartum one should consume bland foods. However as per our pediatrician and my doctor, if something doesn’t upset my digestion then I am free to eat it. As I have noticed, I don’t really crave for hot and spicy foods anymore like I used to in my first trimester. So, bring on the simple and delicious homemade foods! You will be surprised to know that although this gravy looks dripping with oil and spices, it isn’t! This beautiful color is all tomatoes. So, if you are looking to prepare a quick Shrimp gravy, give this one a try.

Ingredients:

• Mustard Oil – 2-3 tablespoons 
• Shrimp -22, jumbo, peeled and deveined (if frozen thaw them first)
• Potato – 2 big, cut into medium pieces
• Bay Leaf – 1
• Cloves – 3-4 
• Green Cardamom – 3-4
• Cinnamon Stick – 1 inch
• Red Onion – ½ of a big onion
• Garlic – 3 cloves, peeled
• Ginger - 1 inch, peeled 
• Tomato – 2, medium 
• Coriander powder – ½ teaspoon
• Cumin powder – ½ teaspoon
• Turmeric Powder – ½ teaspoon + about ¼ teaspoon for seasoning
• Salt – to taste (about ½ teaspoon) + about ¼ teaspoon for seasoning
• Garam Masala – ½ teaspoon 

Refer to my article on Buying and Preparing Shrimp for more details.

Directions:

• Make a paste of Ginger and Garlic. Also make a puree of the tomatoes 
• I use my Nutri bullet for both of these tasks.
• Finely chop the onion. I use my food chopper for this.
• Season the shrimp and potato with ¼ teaspoon each of turmeric powder and salt.
• Heat a non-stick wok over high heat.
• Add the Mustard oil in it. When it starts smoking, reduce the heat to medium high and add the shrimp in it one by one. It should be in a single layer.
• Fry till the shrimp turns light pink in color. Keep it aside.
• Next fry the potatoes till they are golden in color, set them aside.
• Now temper the oil with the whole spices (Bay Leaf, Cloves, Green Cardamom and Cinnamon Stick).
• Add the onion and fry till it turns golden in color.
• Turn down the heat to medium and add the Ginger and Garlic paste. Fry for 7-10 minutes, stirring occasionally.
• Next add the Tomato puree and fry for 4-5 minutes.
• Turn down the heat to low and start adding the spices (Coriander powder, Cumin powder, Turmeric Powder and Salt). 
• Fry until the mixture looks dry and the oil separates about 10-15 minutes.
• Now add the fried potatoes and shrimp in it. Continue cooking for another 10-15 minutes.
• Next add water in it about 2-3 cups. Turn up the heat to medium high.
• When the water comes to a boil add the Garam Masala Powder in it and stir to mix.
• Cover the wok and let it cook on low heat for 30 minutes.
• Serve it hot with steamed rice or Pulao.

Love Shrimp? Try these recipes as well:

• Grilled Salmon with Shrimp and Peppers
• Quick Weeknight Dinner - Shrimp Stir Fry
• Chingri Malai Curry (Shrimp Curry with Coconut Milk)
• Buttery Lemony Garlicky Shrimp Scampi Pasta
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Mix Chow Mein recipe
• Creole Jambalaya - a quintessential New Orleans classic dish
• Grilled Shrimp Plate with Fire Roasted Corn Salsa
• Jalapeno Shrimp