Posted on: June 7, 2021 Posted by: Deepsikha Comments: 2
Chingri Macher Dalna

Bengalis love Dalna, the versatile and delicious curry that tastes heavenly with piping hot rice. Dalna is typically a kind of dish that has a runny gravy base and made mostly with potato chunks. There is vegetarian dalna and as well as non-vegetarian dalna. My blog already has some very interesting Bengali dalna recipes which are Dhokar Dalna, Echorer Dalna, Chhanar Dalna and Aloo Phulkopir Dalna. As of now, all the dalna recipes that I have documented here are purely vegetarian. These dalnas can be considered as the stars of Bengali vegetarian kitchen. Today, this is the first non-vegetarian dalna that I am going to jot down here on my blog. Hope you show love to it just the way you have loved my other recipes.

See Other Chingri Mach Recipes Here

Chingri Mach (prawn/shrimp) is massively popular among Bengalis. Although, it is mostly associated with Ghoti and said that Ghoti loves Chingri, while Bangal loves Ilish. Oh yes, if you don’t know about this Ghoti-Bangal thing, please do refer to the internet, it is flooded with information. What I can say is, both are Bengalis, both are awesome, both are foodies and both rocks! I myself, being a hardcore Bangal, is a big big fan of Chingri Mach. While Ilish has always been and will always be my eternal love, Chingri is no less than that.

Chingri Macher Dalna

Coming to today’s recipe which is Chingri Macher Dalna, is one of my all time favourites. I have grown up eating this curry and it is absolutely delectable. While Chingri Macher Malaikari is probably the most overrated prawn dish in Bengali cuisine, there are other dishes that are equally amazing and Lau Chingri, Doi Chingri, Posto Chingri and Chingri Macher Dalna are among them. If you love prawns, these are definitely your thing. Try all these dishes and thank me later. I bet, they will not disappoint you.

With all said and done, let us move to the recipes of Chingri Macher Dalna, and yes, this is a must try recipe. Please note that I have used headless but with shell and tail prawns. If you want you can choose fully cleaned prawns as well.


  • 500 gm prawn
  • 2 potato, peeled and diced
  • 1 big onion, finely chopped
  • 1 big tomato, finely chopped
  • 3 green chilli, slitted
  • 1 table-spoon ginger-garlic paste
  • 1.5 tea-spoon turmeric powder (1 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1 tea-spoon kashmiri red chilli powder
  • 1 tea-spoon red chilli powder (adjust according to your tolerance)
  • 3 table-spoon mustard oil
  • 2 table-spoon ghee
  • handful chopped coriander leaves
  • 2 cup warm water
  • salt, according to taste

For Tempering:

  • 1 bay leaf
  • 2 dry red chilli, tear into halves
  • 4 cardamom, crushed
  • 5 clove
  • 1 inch cinnamon, crushed
  • 1 tea-spoon cumin seed


  • Wash and marinate the prawns with 1 tea-spoon turmeric powder and little salt. Keep aside for 15 minutes.
  • Mix the remaining turmeric powder, cumin powder, coriander powder, kashmiri red chilli powder and red chilli powder together. Add little water to make a thick paste. Keep aside.
  • Heat oil in a pan and lightly fry the prawns until colour changes. Remove and keep aside.
  • To the same oil, add potato, sprinkle little turmeric powder and salt and fry until brownish yellow in colour. Remove and keep aside.
  • To the same oil, add ghee and temper with all the ingredients mentioned in For Tempering section. Allow them to splutter.
  • Now, add chopped onion and sauté until translucent.
  • Add ginger-garlic paste and stir until raw smell goes off completely.
  • Add chopped tomato and the powder spices paste that you have made. Stir and cook until tomato becomes mushy.
  • Add fried potato and salt. Give a proper mix.
  • Add water and cover the lid. Over low to medium flame, cook until potatoes are well cooked.
  • Open the lid and add fried prawns. Give a nice mix. Check for the gravy consistency at this stage, if you need it more runny, add some more warm water at this stage.
  • Over medium flame, cook for another 5-7 minutes. Do not overcook else prawns will turn chewy and we don’t want that.
  • Add chopped coriander leaves from above, give a quick mix, cover the lid and turn off the flame. Let it rest for 5 minutes.
  • Your Chingri Macher Dalna is ready to be served now.

Serve hot with rice and enjoy. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Chingri Macher Dalna

Happy eating!


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