The Gorgeous And Succulent Freshwater Prawn Curry (Golda Chingrir Malai Curry)

Well loved by almost all Bengalis, this authentic dish is the most favourite and the most wanted one, in all occasions in every Bengali household.

Though it seems a complex cooking looking at the King size of these prawns, it’s very easy in making, once it is cleaned, cut & kept ready at your kitchen slab :)

Beside the required ingedients & spices, the coconut milk in the curry not only makes the dish succulent and subtle but augments a Gorgeous Garnish..... leaving a flavourful aroma lingering around your kitchen throughout your cooking.

Ever tried these prawns before? If not, buy some of these and you only unfold it’s awesome aroma!

Components Of Concoction:

• Golda chingri ( king size freshwater prawns)- 1 kg ( or 5-6 pieces)

• Oil & ghee 1 tablespoon each

• Onion paste (of 2 big size)

• Ginger paste ( of 1 inch ginger)

• Green chillies 5-6 pieces

• Turmeric powder 1/2 spoon

• Everest Tikha Lal chilli powder

• Coconut milk 1 cup

• Coconut smooth paste 2 spoons

• Beaten Curd 2 tea spoons ( optional)

• Salt to taste

• Sugar ( optional)

• Home made grounded garam masala (of Cardamom, cloves & Cinnamon) Let’s Make it:

#. Clean the Prawns nicely.... Do not forget to remove the black thread on the backside leaving the shells intact.

# Marinate prawns with salt and turmeric powder, and set aside.

#. Heat oil in a Kadai. Once hot, shallow fry the prawns on both sides one by one,

because the longer fry makes the prawns tougher.

# Add little ghee to the oil and season it with dried red chillies and bay leaf.

# Add little sugar, then the onion paste and fry until the onions are brown.

# Add ginger paste and fry for another 3–4 minutes, take little water, mix the turmeric powder, red chilli powder & salt , and pour the mix into the masala in the kadai. Continue stirring till the oil starts separating from the spices.

# Now pour in the beaten curd, the smooth coconut paste on low heat and keep on stirring for 4-5 minutes. Add in the slit green chillies and cook for another 2 minutes.

# Add lukewarm water. Put on medium heat. When it comes to boil, add the fried prawns.

# Let the prawns bubble in the curry, put the flame low and add the coconut milk , cover it and cook for not more than 4 to 5 minutes. Add the homemade garam masala, stir once, switch off the gas flame and keep it covered for atleast 10 minutes before serving. Your Gorgeous and Succulent Golda chingrir Malaikari is ready for your table.

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