The ‘Dalna’ in Bengali Cooking is a gravy dish where the gravy is thicker and richer where in a ‘Jhol’ the gravy is soupy and runny. For every Jhol there is an equivalent ‘Dalna’ recipe in Bong kitchen. So if there is a ‘Alu-Fulkopir Jhol/Dum’ there is the ‘Alu-Fulkopir Dalna’.
Try this curry when cauliflowers are in season, i.e., in winter. Fresh cauliflower and potato curry and addition of fresh shrimps cooked in a mildly spiced curry are divine. You can also add fresh green peas in the curry for a vegan version and enjoy with steamed rice, pulao, paratha or roti ……a heartwarming comfort food, I must say.
- Wash shrimps thoroughly and devein each and every prawn before cooking.
- Now rub some salt and ½ tsp turmeric powder to the Prawns and leave those for 15 minutes.
- Heat mustard oil in a karai or wok and fry the cauliflower florets till they are golden with some brown spots. Remove and keep aside.
- Add some more oil if required and fry the potatoes till it turns into golden in colour.
- Add some more oil in the same karai/wok. Fry the shrimps till they turn pink. Remove and keep aside. The oil flavored with the head-on prawns adds a beautiful taste to the dish.
- Temper the same oil with cumin seeds and bay leaves. Fry till the whole masalas crackle and exudes aroma.
- Add onion paste and fry till it turns into golden brown. Next add ginger paste, garlic paste, chopped tomatoes, couple of slit green chillies and continue frying till tomato is cooked and mashed up.
- Next add all the dry masalas except garam masala. Continue frying. Add fried potatoes and cauliflower. Mix well and add 1 cup of water.
- Cover and let it cook for some time / till the potato and cauliflower are halfway done.
- Add salt to taste and add about ½ tsp of sugar.
- Now add fried shrimps to the gravy at this point and simmer for 5-6minutes at medium heat.
- Finish with garam masala powder and chopped coriander. Serve with plane paratha, rice or chapatti.