Aloo Potol Chingri Dom is a flavoursome Bengali curry featuring prawns, pointed gourd, and potatoes simmered in a spiced gravy. The vegetables and prawns are first fried separately, then combined with an aromatic spice paste to create a thick, flavourful curry. A pinch of sugar balances the spice.
Sunrise tip: Frying the prawns separately before adding them to the curry helps prevent them from becoming rubbery when simmered in the gravy.
Time: 10 minutes
Heat 2 tbsp mustard oil in a kadai or wok. Add the cleaned prawns, 1/2 tsp turmeric powder, and 1/2 tsp salt. Mix well to coat the prawns evenly. Fry for 2-3 minutes until they start to change colour. Remove and set aside.
Time: 10 minutes
In the same kadai, add 1 tbsp mustard oil. Add the potol and potato cubes with 1/2 tsp each of turmeric and salt. Toss well to coat. Fry on medium heat for 5-7 minutes until lightly golden. Remove and set aside.
Time: 5 minutes
In a blender, make a smooth paste of the chopped onion, tomato, ginger, and garlic, adding a little water if needed. Set aside.
Time: 15 minutes
Heat the remaining 1 tbsp mustard oil in the kadai. Add the spice paste and fry for 30 seconds.
Add all the dry spice powders: 1 tsp each of Sunrise Haldi, Dhania, and Jeera powder, 1 tsp Sunrise Kashmiri Mirch, and 1/2 tsp Sunrise Lal Mirch. Mix well and fry for 1-2 minutes.
Add the fried potol and potatoes. Stir gently to coat with the spices. Add a splash of water and mix.
Gently stir in the fried prawns. Pour in 1 cup water and mix well. Cover and let simmer for 5 minutes.
Remove lid, add a pinch of sugar (optional) and 1/2 tsp Sunrise Shahi Garam Masala. Mix gently.
Remove from heat. Serve hot with steamed rice.
Side Dish: Begun bhaja (fried eggplant slices), Tomato chutney