Potol-Chingri
Potol-Chingri (also sometimes spelled Potol Chingri Curry) is a beloved dish from Bengali cuisine. It combines potol (pointed gourd or parwal) and chingri (prawns or shrimp) in a rich, lightly spiced, slightly sweet and savory curry.Here’s a bit more detail:Main ingredients: prawns/shrimps, potol (pointed gourd), onion, tomato, ginger, garlic, turmeric, cumin, and garam masala. Some versions also add a bit of yogurt, mustard, or coconut milk for richness.Flavor profile: mildly spiced, aromatic, with the sweetness of prawns balancing the earthy taste of potol.Serving suggestion: it’s delicious with steamed rice, though some people also enjoy it with luchi (fried Bengali bread).It’s a classic example of how Bengal’s river produce (like prawns) gets paired with local vegetables to create simple yet sophisticated flavors
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Ingredients
For the prawns
- 350 g Medium prawns /shrimp's cleaned, deveined, tails on if you like
- ½ teaspoon Turmeric powder
- ½ teaspoon Salt
For the curry
- 8 to 10 medium Potol (pointed gourd/parwal) scraped, cut into halves
- 3–4 tablespoons Mustard oil or any cooking oil, but mustard gives authentic flavor
- 1 Bay leaf
- ½ teaspoon Cumin seeds
- 2 medium Onion (finely chopped)
- 1 large Tomato chopped
- 1½ teaspoon Ginger–garlic paste
- 2 Green chilies slit
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder adjust to taste
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala powder
- Salt to taste
- 1 cup Water adjust for desired gravy thickness
- few Fresh coriander leaves for garnish
Instructions
Marinate the prawns
- Toss prawns with turmeric and salt. Set aside for 10 minutes.
Lightly fry the prawns
- Heat 2 tbsp mustard oil in a pan until it smokes lightly.
- Fry the prawns on medium heat just until they turn pink on both sides (about 1 minute per side).
- Remove and set aside — don’t overcook.
Fry the potol
- In the same oil (add a bit more if needed), fry the potol pieces until lightly golden. Remove and keep aside.
Make the curry base
- Heat remaining oil, add bay leaf and cumin seeds, and let them crackle.
- Add onion and sauté until golden brown.
- Stir in ginger-garlic paste; cook until raw smell disappears.
- Add tomatoes, turmeric, red chili, cumin, and coriander powders.
- Cook over medium heat till the masala turns glossy and the oil starts to separate.
Combine and simmer
- Add fried potol and mix well to coat in the masala.
- Pour about a cup of warm water, cover, and simmer 8–10 minutes until the potol softens.
- Return the fried prawns to the pan, mix gently, and cook another 3–4 minutes.
- Adjust salt, sprinkle garam masala, and turn off the heat.
Finish and serve
- Garnish with chopped coriander and a few green chilies if you like it hotter.
- Serve warm with steamed basmati rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 201kcal (10%)Carbohydrates: 10g (3%)Protein: 13g (26%)Fat: 12g (18%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 110mg (37%)Sodium: 875mg (38%)Potassium: 326mg (9%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 623IU (12%)Vitamin C: 14mg (17%)Calcium: 79mg (8%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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