This special shrimp and cauliflower curry invariably sneaks into our dinner table at least 2-3 times a month. That’s how much we love it.
It makes every other dalna look ordinary. I have posted the recipe for Chingri Phulkopi’r Dalna before, but these days I have been making it a little differently. And the difference sure is very, very noticeable.
Ingredients for Chingri Phulkopi’r Dalna are:
One medium size cauliflower, cut into large flowerets
500 grams shrimps, deveined and cleaned (wash once and retain the shells)
2 medium size potatoes, cut in quarters (you can keep the skin on)
1 large, ripe, red tomato
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon green chilli paste (reduce the quantity if kids are eating)
Handful of chopped coriander
2 teaspoons red chilli powder
1 + 1 teaspoons turmeric powder
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon cumin seeds
Half teaspoon garam masala powder (cinnamon, cloves and green and black cardamoms) + a pinch extra for garnish
2 bay leaves
2-3 tablespoons mustard oil
Pinch of sugar
Now for the shells of the shrimps, boil them with enough water in a saucepan, strain and keep. We will use this stock to build the gravy of our Dalna. I have learnt to do this from my Mum-in-law. I think this really brings out the flavours and also uses the shrimps to their maximum capacity.
Heat mustard oil in a wok/korai and sauté the shrimps till they turn pink. Remove with a slotted spoon and keep.
In the same oil, shallow fry the cauliflower and potatoes, separately. You should brown the edges of the vegetables and keep them aside.
Add more oil in the wok if needed, heat and add the bay and cumin seeds. Sauté on medium heat for a minute, now add the ginger, garlic and green chilli pastes and the garam masala powder. I throw in a couple of green chillies too for extra heat. Cook the wet ingredients with the garam masala powder on low-medium heat till they turn into a darker hue.
Now add the coarsely chopped tomatoes, turmeric, red chilli powder, coriander powder, cumin powder and cook till the tomato become mushy and starts releasing juices. You will also see a thin line of oil releasing from the spices.
That’s when you add the shrimp stock and crank the heat up. Bring this gravy to a rumbling boil, and add the potatoes. Let them cook half-way through before you add the cauliflower. You can add water if the quantity of stock is not enough.
Once the cauliflower flowerets are half done, add the shallow fried shrimps. Cook for 5-10 minutes and add salt and sugar. Garnish with a pinch of the garam masala powder and chopped coriander.