Potol Chingri Recipe | Potol Prawns Recipe

Potol Chingri Recipe: A Delightful Bengali Dish of Pointed Gourd and prawn/shrimp

Today we are going to delve into the culinary richness of Bengal with our Potol Chingri recipe. A beloved traditional dish, Potol Chingri brings together the delicate flavours of the pointed gourd (potol) and the succulence of Prawns (chingri). The marriage of these ingredients results in a lot of textures and tastes that exemplify the vibrancy of Bengali cuisine. Join us on a journey to prepare this classic dish that’s sure to enchant both your taste buds and your heart. Also don’t forget to share these with your friends and family to make them enjoy this Bengali potol chingri recipe.

Ingredients needed to prepare potol chingri recipe

To prepare Potol Chingri, you will need:

• 6-8 pointed gourds (potol), each cut into two pieces
• 200 grams of prawn, peeled and deveined
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• 1/2 teaspoon garam masala
• A pinch of sugar
• Salt to taste
• Mustard oil, for cooking
• Fresh cilantro leaves, chopped, for garnish

Step-by-step instructions to make potol chingri

Follow these step-by-step directions to prepare Potol Chingri:

• Heat mustard oil in a pan until it reaches the smoking point. Turn off the heat and let it cool slightly.
• Reheat the oil and add the pointed gourd pieces. Fry them until they turn golden brown. Remove and set aside.
• In the same pan, add more oil if needed. Add the prawns/ shrimp and sauté until they turn pink. Remove and set aside.
• In the remaining oil, add chopped onions and sauté until they become translucent.
• Stir in ginger paste and garlic paste. Sauté until the raw aroma dissipates.
• Add chopped tomatoes and cook until they soften and the oil starts to separate.
• Mix in turmeric powder, cumin powder, coriander powder, red chilli powder, and salt. Cook the masala until it releases a rich aroma.
• Add the fried pointed gourd pieces and sauté for a few minutes to coat them with the masala.
• Gently fold in the sautéed prawn/ shrimp and continue to cook for a couple of minutes.
• Sprinkle garam masala and a pinch of sugar. Mix well.
• Cover the pan and let the flavours meld for a few minutes.
• Serve the Potol Chingri hot, garnished with freshly chopped cilantro leaves. Pair it with steamed rice for an authentic Bengali meal.

Preparation summary for making potol chingri recipe

To prepare Potol Chingri, fry pointed gourd pieces and sauté prawns/ shrimp separately. Prepare a masala with onions, ginger-garlic paste, and spices. Combine the fried gourd and prawn with the masala, and let the flavours meld. Garnish and serve with rice.

Preparation time for preparing potol chingri

The preparation time for Potol Chingri is approximately 40 minutes.

Serving/ portion size

This recipe yields approximately 3-4 servings of delectable Potol Chingri.

Time to relish the Potol Chingri

Now it’s time to Immerse yourself in the culinary heritage of Bengal by preparing Potol Chingri. This traditional dish beautifully combines the tender elegance of the pointed gourd (potol) with the savoury allure of prawn/ shrimp, resulting in a masterpiece of taste and texture. Share this delightful dish with your loved ones and relish the rich flavours that reflect the essence of Bengali cuisine.

FAQs (frequently asked questions)