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Bagda Chingrir Kalia ( Spicy Curry with Tiger prawn)

Prawns are low in calories and are full of omega-3 fatty acids and good source of different mineral and vitamins. But when it comes to prawn who remembers its health factors we just want to relish. I think till date there are millions of recipes of prawn that tried, tested and loved. Today I am sharing one delicious recipe from Bengali cuisine. Mostly for this recipe we are using tiger prawn or Bagda chingri which is very soft and delicate and have a very sweet taste. In Bengali kitchen prawns are mainly paired with coconut but today we are cooking it without using any coconut. Kalia is a thick gravy or curry preparation which is a favorite among Bengalis. Kalia is cooked with various big fishes like rui, katla and bhetki) but today I trying it with prawns and I am sure you will love Bagda chingrir kalia.

Preparation time 15 minutes
Cooking time   15 minutes
Serves   4 to 5

Tiger prawn/ Bagda  chingri  8 to 10
Onion paste   1tsp
Ginger garlic paste  1tsp
Green chili paste 1 tsp or to taste
green chilly  2 to 3 silted
Kashmiri red chili powder  1tsp
Cumin powder ½ tsp
Coriander powder ½ tsp
Yogurt  1tbsp
Sugar ½ tsp
Cashew raisin paste   1 tsp
Fresh tomato puree  ½ cup
Turmeric powder  ½ tsp
Garam masala powder 2 pinch
Fresh cream   1tbsp
Mustard oil  ¼ cup
Salt  to taste 

Methods Of Cooking
Take a pan and heat oil and fry the prawns slightly. Do not fry prawn too much otherwise it gets chewy and stiff. Keep aside. Now in this give onion paste sauté for few second then add ginger garlic paste. Sauté for another few seconds. Meanwhile in a bowl take tomato puree and in it take cumin powder, coriander powder, Kashmiri red chili powder, sugar, turmeric powder and green chili paste. Mix well adds it to the pan and stir till oil comes out from the mixture. Then add the yogurt and cashew raisin paste. Mix well and stir and cook for another 1 to 2 minutes. Then add the 1 cup of water and cook for 2 to 3 minutes then add the fried prawn. Mix well and cover and cook for 1 minute. Then put off the lid and cook till the gravy thickens. Now add garam masala powder and fresh cream and mix well and put off the flame. Give few minutes standing time and then serve. Serve with hot steamed basmati rice or peas pulao or try with some plain paratha.

Happy Cooking!


  1. Delicious n yummy recipe:)
    I luv Bengoli traditional dishes..
    Happy to follow your blog!!

  2. Prawns are my favourite..this preparation looks awesome..I love spicy dishes.

  3. Hi Sutapa,

    Looks delicious and YummY !!!

    Keep on Dear:))))

  4. This dish looks amazing and so flavorful!

  5. Lipsmackingly tasty! That is one fabulous prawn curry.



  6. Sutapa I have never prepared prawns in Kalia style...khoob bhalo...Royal looking gravy


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