Prawn Kalia

Fish Market is flooded with ‘Golda chingri’ ( Prawns with big head) now a days and it is very rare to get good quality Bagda or Chapra Chingri ( Tiger prawns or other varieties). So the moment I get to see them last week end, I just jumped onto them. Cooked ‘Chingri Machher Kalia’ or Prawn Kalia after a long time. Recipe is a common Kalia recipe which you can use with other fishes as well. However, for prawn dishes, You may omit the garlic, if you want. Being a garlic lover, I try to use it in as many dishes, as possible though. 🙂  Also, we prefer our prawn dishes a bit hot and sweet, so used lots of green chilli and atleast a tsp of sugar. Please be judgemental and use the chilli and sugar as per your taste bud.




  • Medium Prawns – 500 gms
  • Potato – 2, cubed
  • Fresh Peas – 1/2 cup
  • Onion Paste – 2 tbsp
  • Ginger Paste – 1 tsp
  • Tomato – 2, chopped
  • Kashmiri chili powder – 1 tsp
  • Whole garam masala – as required
  • Bay leaf – 1
  • Salt, Turmeric, Sugar – as required
  • Green chilli – 4, chopped
  • Onion – 1, chopped
  • Garlic – 1 tsp, chopped (Optional)

Marinate the prawns with salt and turmeric powder for 15 minutes. Lightly fry the prawns and keep aside.


Fry the potato cubes till golden brown and keep aside.


Heat some more oil, then add the bay leaf and whole garam masala. Add the onion slices and fry till transparent. Then add the onion paste, ginger paste, chopped garlic and continue frying till the mixture turns golden brown. Add the tomato and chopped green chilli.


Fry well till tomato is mashed. Next add the turmeric and kashmiri chili powder with a little water and stir till oil comes out. Add the fried prawns and potato and mix with the masala.


Add required amount of salt, sugar and 1/2 cup of peas. Next add 1 cup of hot water and cook covered over low heat.


Cook till the potatoes are soft and gravy thicken a bit. Adjust the seasoning. Serve hot with rice or roti.


You may sprinkle some more chopped green chilli at the end, if you like.