PHULKOPI CHINGRI (SHRIMP AND CAULIFLOWER CURRY)
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Lip smackingly delicious Bengali-style Shrimp curry with cauliflower and potatoes, ready in under 40 minutes.
Phulkopi Chingri or Shrimp and Cauliflower curry is a winter-favorite medley of cauliflower, potatoes, tomatoes, and shrimp that will satiate your tummy and warm your soul. It is one of our favorite preparations with shrimps. This time, we enjoyed it with fluffy white rice on a no-bigdeal Rose Day. Sometimes, happiness is indeed all about enjoying the humdrum affairs of life!
SHRIMP VS PRAWN
Before getting any further, let me address the pertinent question is shrimp and prawn the same? As we all know, the terms shrimp and prawn are often used interchangeably. Both look and taste very similar, but you will be surprised to know that they are not even the same animals. Without going into the biological details, let me highlight some basic differences between them:
- Shrimps are mostly found in salt-water whereas, prawns are inhabitants of freshwater.
- Shrimps are smaller compared to prawns.
- Shrimps have a curly body while prawns are straighter.
If you think now you know the difference, think again. In the UK, both of these crustaceans are referred to as prawns while in the US they are referred to as shrimps. Confusing, isn't it? Does that affect you? Well, not really because they have indistinguishable flavor and taste awesome. So, who cares? Also, for this recipe, you can use either!
PRAWNS IN BENGALI CUISINE
Bengali cuisine boasts of an extensive range of not just fish delicacies, but seafood like shrimps and prawns are equally prominent. So much so that there is an ever-raging war between Ilish and Chingri lovers (Hilsa and prawns). Let's talk about that some other time. Anyway, which one do you like more? Just asking :-)
Golda Chingri (Jumbo Prawns) and Bagda Chingri (Tiger Prawns) are the most highly regarded varieties of prawns. They are absolutely delicious, expensive, and not readily available. So, whenever available, they are used only to make the choicest delicacies. While the jumbo prawns are reserved for the famous Chingri Malai Curry (prawns cooked in creamy coconut milk), the Bagda Chingri is best suited for Shorshe Chingri (prawns cooked in mustard sauce). All other preparations use the more common small prawns.
Here in the US, the situation is different. Here we get tiger prawns almost at any grocery store and at all times of the year. Therefore, I use them to make even the simplest dishes. Back in India, cooking such big prawns in any other way but a Malai curry or a Shorshe Chingri would have been blasphemous. So, here I am cooking the super delicious yet simple Phulkopi Chingri with tiger prawns. As you might have guessed, the recipe is nothing exotic but oozing with flavors and heartwarming to the core. If you have not tried it before, you must try it once.
ABOUT THE RECIPE
Phulkopi Chingri is quintessential Bengali comfort food. During the winter months, when cauliflower becomes a bit too boring due to their everyday appearances in the kitchen, the Bengali moms make such amazing recipes. I distinctly remember the beautiful aroma emanating from the kitchen when my mother used to make it. Today, when my kitchen is redolent with a similar aroma, I know it's a dish well cooked. This is my mother's recipe tailored to fit in my American kitchen.
It is typically prepared with fresh winter produce of cauliflower, potatoes, and small shrimps. In the US of course there is nothing seasonal about cauliflowers, you find them throughout the year. The shrimps too are larger, but the outcome is still awesome. Enjoy it over a bed of fluffy, steamed white rice and experience the comfort of a homely meal.
INGREDIENTS
Shrimps - Fresh shrimps work best for this recipe. You can easily get fresh shrimp in Costco, Whole Foods, or any other specialty store. Regular grocery stores like Safeway, Walmart also have fresh shrimps.
Vegetables - Cauliflowers, potatoes, tomatoes, green chili, onion, garlic, and ginger.
Spices and condiments - Turmeric, cumin, Kashmiri red chili powder, whole spices (cardamom, cinnamon, bay leaf, and cumin seeds), salt, Garam masala, and sugar. Oil for cooking and ghee.
HOW TO MAKE IT?
Wash and clean the shrimps. You may keep the head and tail intact if you prefer. Marinate with turmeric powder and salt.
Cut the cauliflower into medium florets and cube the potatoes. Finely chop the onions. Blend the tomato, ginger, garlic, and green chili into a smooth paste.
Heat oil in a pan and fry the cauliflower florets adding a little turmeric till they are golden. Remove and keep aside.
Now fry the potatoes till golden. Remove and keep aside.
In the same oil, fry the shrimps until they turn a pinkish-orange. Remove and keep aside. Do not overdo this because it may make the shrimps chewier.
Temper the oil with the whole spices. When the spices crackle, add the finely chopped onion. Fry until golden brown.
Add the tomato mixture and cook till the raw smell is gone.
Mix in the turmeric powder, cumin powder, chili powder, and salt. Continue to cook till the oil separates from the sides. Do not let the masala stick to the pan. If required, add a few splashes of water.
Add the fried potatoes and cauliflower florets. Mix well and add half a cup of warm water. Cover and cook for 10 minutes or until cooked through.
Now add the fried shrimps and simmer for 5 minutes on medium heat.
Add sugar and adjust salt if required. Cook for another 1-2 minutes.
Finish with a little ghee, garam masala powder, and slit green chilies. Serve with rice.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimps for this recipe?
In my opinion, frozen shrimps are a little rubbery so I would avoid using them. Having said that, you may definitely give it a try and let me know how it turned out.
The shrimps that I got are not pre-cleaned, how can I clean them?
If the shrimps are not pre-cleaned, it is important to wash, clean, and devein the shrimps. Refer to this video for guidance. Keeping the tail on is optional.
How long should I fry the shrimps?
Depending on the size of the shrimps, fry them for 3 minutes tops. Shrimps don’t take long to cook and if you overcook, they tend to become rubbery. Sauteeing lightly is the best way to keep them soft. Add them into the gravy only when the vegetables are almost cooked.
SERVING SUGGESTIONS
Phulkopi Chingri is best served on a bed of hot, steaming rice with a lime wedge on the side. Enjoy it as a scrumptious lunch with your family.
You may also serve it with Bengali-style Vegetable Fried rice, Pulao, or Ghee Rice.
STORING SUGGESTIONS
You can store leftovers in an airtight container for as long as a week. Thaw them for a few minutes and if required splash some water before heating in a microwave.
You can also freeze for a month, thaw on countertop and heat in the microwave.
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PHULKOPI CHINGRI (SHRIMP AND CAULIFLOWER CURRY)
Ingredients
- 1 medium Cauliflower
- 1 medium Potato
- 1 lb shrimps
- 1 medium red onion
- 1-inch ginger
- 5-6 cloves of garlic
- 5 red chilies
- 1 bay leaf
- 1-inch cinnamon stick
- 3-4 green cardamoms
- 1/2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp garam masala
- 1 tsp sugar
- salt to taste
- 3 tbsp oil
- 1 tsp ghee
Instructions
- Wash and clean the shrimps. You may keep the head and tail intact if you prefer. Marinate with turmeric powder and salt.
- Cut the cauliflower into medium florets and cube the potatoes. Finely chop the onions. Blend the tomato, ginger, garlic, and green chili into a smooth paste.
- Heat oil in a pan and fry the cauliflower florets adding a little turmeric till they are golden. Remove and keep aside.
- Now fry the potatoes till golden. Remove and keep aside.
- In the same oil, fry the shrimps until they turn a pinkish-orange. Remove and keep aside. Do not overdo this because it may make the shrimps chewier.
- Temper the oil with the whole spices. When the spices crackle, add the finely chopped onion. Fry until golden brown.
- Add the tomato mixture and cook till the raw smell is gone.
- Mix in the turmeric powder, cumin powder, chili powder, and salt. Continue to cook till the oil separates from the sides. Do not let the masala stick to the pan. If required, add a few splashes of water.
- Add the fried potatoes and cauliflower florets. Mix well and add half a cup of warm water. Cover and cook for 10 minutes or until cooked through.
- Now add the fried shrimps and simmer for 5 minutes on medium heat.
- Add sugar and adjust salt if required. Cook for another 1-2 minutes.
- Finish with a little ghee, garam masala powder, and slit green chilies. Serve with rice.
Notes:
- You may use any sized shrimps for this recipe.
- Do not skip the sugar, it balances the taste of the gravy.
- Alter the number of green chilies based on your tolerance to heat.
- Check out this page for the recipe for Bengali-style Garam Masala.
Calories
244.30Fat (grams)
10.06Sat. Fat (grams)
1.49Carbs (grams)
19.71Fiber (grams)
4.83Net carbs
14.88Sugar (grams)
5.81Protein (grams)
21.08Sodium (milligrams)
852.80Cholesterol (grams)
161.34The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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