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    Bengali cuisine
    Seafood
    Prawns
    Intermediate
    For 4 people

    Aloo Chingri Dum: Zesty Bengali Potato and Prawn Curry


    A quintessential Bengali curry, Aloo Chingri Dum combines the sweetness of prawns and the earthy flavour of potatoes in a warmly spiced tomato gravy. Fried prawns and potatoes are simmered in the dum style (slow-cooked in a covered pot) with onions, ginger, garlic, tomato paste, and a medley of aromatic spices. This tasty curry is a staple in Bengali homes and perfect for quick weeknight dinners.

    Ingredients

    • Potatoes (peeled and cubed)

      500 g

    • Prawns (peeled and deveined)

      500 g

    • Onions (thinly sliced)

      2 large

    • Tomato paste

      2 tbsp

    • Ginger paste

      1 tbsp

    • Garlic paste

      1 tbsp

    • Green chillies (slit lengthwise)

      4

    • Sunrise Haldi Powder (Turmeric)

      2 tsp

    • Sunrise Jeera Powder (Cumin)

      1 tsp

    • Sunrise Dhania Powder (Coriander)

      1 tsp

    • Sunrise Lal Mirch Powder (Red Chilli)

      1 tsp

    • Sunrise Aloo Dum Masala

      1 tsp

    • Sugar

      1 tsp

    • Salt

      1 tsp

    • Mustard oil

      1/2 cup

    • Cinnamon stick

      1

    • Green cardamom pods

      2

    • Cloves (laung)

      4

    • Bay leaves

      2

    • Dried red chillies

      2

    • Chopped fresh coriander

      2 tbsp

    Sunrise tip: Traditionally, Aloo Chingri Dum is cooked in mustard oil, which lends a distinctive pungency that complements the sweetness of the prawns beautifully.

     

    Steps

    Step 1: Fry the potatoes

    Time: 8 minutes

    Mix the cubed potatoes with 1 teaspoon of salt and 1 teaspoon of Sunrise Haldi Powder. Heat half the mustard oil in a kadhai or wok and fry the potatoes until half-cooked and lightly browned. Remove with a slotted spoon and set aside.

     

    Step 2: Fry the prawns

    Time: 6 minutes

    In the same oil, fry the prawns for 2-3 minutes until they turn opaque and light pink. Remove and set aside.

     

    Step 3: Prepare the curry base

    Time: 6 minutes

    In the remaining oil, add the cinnamon, cardamom, cloves, bay leaves and dried red chillies. Let them sizzle for a few seconds, then add the sliced onions. Sauté until the onions turn translucent and start to sweat. Add 1/2 teaspoon of salt and cook until the onions turn light brown.

     

    Step 4: Add ginger, garlic and tomato paste

    Time: 4 minutes

    Add the ginger and garlic pastes and fry for a minute until the raw smell disappears. Stir in the tomato paste and cook for 2-3 minutes more, stirring frequently.

     

    Step 5: Add the spice powders

    Time: 5 minutes

    In a small bowl, mix the remaining Sunrise Haldi, Jeera, Dhania and Lal Mirch powders with a splash of water to make a paste. Add this to the pan and cook, stirring well, until oil starts to separate from the masala.

     

    Step 6: Add Aloo Dum masala

    Time: 2 minutes

    Mix the Sunrise Aloo Dum Masala with a little water and add it to the pan as well. Cook for a minute more.

     

    Step 7: Add fried potatoes

    Time: 5 minutes

    Add the fried potatoes to the pan and mix well to coat them evenly with the spicy onion-tomato masala. Sprinkle in a pinch of sugar and mix again. Cover and cook on low heat for 4-5 minutes.

     

    Step 8: Add fried prawns

    Time: 3 minutes

    Open the lid, add the fried prawns and mix gently. Cover and simmer for 2-3 minutes more until the prawns are cooked through.

     

    Step 9: Garnish and serve

    Time: 1 minute

    Finally, add the slit green chillies and chopped coriander leaves. Mix well and remove from heat. Serve hot with steamed rice, roti or paratha.

     

    Goes Best With

    • Side Dish: Begun Bhaja (Fried Aubergine), Tomato Chutney

    • Bread: Luchi (Bengali Puri), Radhaballavi (Urad Dal Stuffed Puri)