Chingri dalna (prawn potato curry)

For Bengalis, the term 'curry' is difficult to decode as it could mean any one of several very different-tasting dishes. This is true of the dalna, which typically conjures up images of a dish that has potatoes, onions, and the main ingredient of the dish (fish, prawn, the vegetable potol, etc). The same main ingredients can also be cooked into a Jhol, a much milder version that has a different taste profile. This recipe for prawn dalna is a favorite when fresh wild-caught prawn (or larger shrimp) are at hand and you crave to cook a quick filling meal with a side of hot rice and a wedge of lime.

procedure

Prepare ahead:

1. Marinate the prawns with a pinch of turmeric and 1/2 tsp salt for 5 min or so.

2. Prepare the masala mix paste as described in ingredients and set aside.

Cooking procedure:

1. Heat oil and saute the prawns for 2 min. Remove and keep aside.

2. Fry potatoes in the same oil for 2-3 min only. Remove and keep aside.

3. If needed, add a little more oil and 1 tbsp ghee in the pan and heat. Add the whole garam masalas and let them splutter. 

4. Add in the onion slices, ginger garlic pastes & 1/2  tsp sugar. Fry on medium heat stirring gently until the paste is slightly browned and there is no raw smell from the onions or the ginger/garlic.

5.  Add the masala paste, tomatoes, and fry until the raw smell of tomatoes is gone. 

6. Add 2 cups of warm water into the pan, and bring to a boil.

7. Add fried potatoes, prawns, and salt and stir gently. Cover with a lid and boil for 5-7 min until the potatoes are almost cooked.

8. Add green peas and continue to boil another 3-5 min until well cooked. 

9. Just before removing add remaining ghee, green chilli and coriander (cilantro) leaves. Cover the pan and let it rest for a few minutes.

Serving suggestions:

Serve hot with jeera rice, plain rice, luchi (poori), or chapatis. Goes well with a salad of onions and green chillies.