(This Recipe needs just ground powder of cardamom, cinnamon & cloves Only. But you may use ready made powder too for ease).
In addition to the above, You may use a drop or two of lemon juice to marinate the prawns. Not excess by any means
1. Wash, de-vein prawns.Be very careful with this.
Marinate them with little salt and turmeric powder. Keep aside for 15 minutes. (Like mentioned above,a drop or two of lemon juice can be added to marinade too. This is Optional)
2. Heat 2-3 tablespoon of oil in a pan/kadai/wok (preferably heavy bottom), add the potato pieces with a pinch of salt & turmeric powder. Keep aside.
3. In the same oil (Add a little extra, if needed), fry shrimps/prawns/chingri on both sides until they turn bright orange.
4. In the same pan, put another tablespoon of oil if needed. Heat it & put the whole garam masala. Add grated onion/onion paste & fry till paste turns light brown.
Then add chopped green chillies and ginger paste.
Stir fry for 2-3 minutes.
5. Add the tumeric powder, chilli powder and cook for 2 minutes. Add 2 big tablespoon of water to avoid burning of dry spices.
Then add chopped tomatoes and cook in medium flame till oil separates from masala. Stit occasionally.
6. Add fried potato pieces and prawns now. Mix well with the spice mix, add sugar and salt to taste.
7. Add about 1 cup of hot water and in medium flame let it cook with lid closed until potatoes are cooked.
To have your desired consistency of gravy, keep it on medium flame uncovered.
8. Sprinkle garam masala powder over the gravy. Give it a nice mix. switch off the gas!
You may add a hint of coriander leaves(chopped fine).
Kalia is a Bengali cooking term which denotes a very rich preparation of fish, meat, egg even vegetables, using a fair amount of oil and ghee with a sauce usually based on ground ginger and onion paste and finally with a sprinkle of bengali Garam masala(a grounded powder of cinnamon, cardamom and cloves)
The bengali diet includes a lot of fish and the use of mustard oil, seeds and paste. I like the oven method better because it is cooked and served in the same dish, reducing the amount of time needed for cleaning afterwards
Bengali’s Mach(fish) Bhaja(Fry) is not exactly same, fried raw fish without any marination. Off late I came across this line “only a true bong can appreciate the difference between Fish fry and Mach -bhaja”
Kalia is rich preparation of meat or fish in this case, in red colored gravy thanks to the tomatoes (tomatoes are generally not added in Bengali recipes) and are flavoured with rich spices and nut paste