Golda Chingri Malaikari | Coconut Prawn Curry

Golda Chingri Malaikari, also known as "Golda Chingri Malai Curry," is a luxurious Bengali dish that features jumbo prawns (golda chingri) cooked in a rich and creamy coconut milk gravy. This dish is a perfect blend of flavors, combining the sweetness of the prawns with the creaminess of coconut milk and the warmth of Bengali spices. Here's a basic recipe for Golda Chingri Malaikari:

Golda Chingri Malaikari- Recipica

Ingredients require for Golda Chingri Malaikari:

  • Jumbo prawns (golda chingri), deveined and cleaned: 10-12 pieces
  • Onion, finely chopped: 1 medium
  • Ginger paste: 1 tablespoon
  • Garlic paste: 1 tablespoon
  • Green chili, slit: 2-3
  • Coconut milk: 1 cup
  • Mustard oil: 3 tablespoons
  • Ghee (clarified butter): 1 tablespoon
  • Turmeric powder: 1/2 teaspoon
  • Red chili powder: 1/2 teaspoon (adjust to taste)
  • Sugar: 1 teaspoon
  • Salt: to taste
  • Garam masala powder: 1/2 teaspoon
  • Fresh coriander leaves, chopped: for garnishing

Instructions of making Golda Chingri Malaikari:

1. Marinate the prawns with a pinch of turmeric powder and salt. Set them aside for about 15 minutes.

2. Heat mustard oil in a pan until it reaches its smoking point. Then, reduce the heat to medium and add the marinated prawns. Fry the prawns until they turn pink and are cooked through. Remove them from the pan and set them aside.

3. In the same pan, add ghee. Once it melts, add the chopped onion and sauté until it becomes translucent.

4. Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.

5. Add turmeric powder, red chili powder, and a pinch of salt. Mix well.

6. Pour in the coconut milk and stir to combine. Let the gravy simmer for a few minutes on medium heat, allowing the flavors to meld.

7. Add the fried prawns to the gravy. Gently mix them in.

8. Add green chilies and sugar. Adjust salt and spice levels according to your taste.

9. Let the curry simmer for another 5-7 minutes on low heat, ensuring the prawns absorb the flavors of the gravy.

10. Sprinkle garam masala powder over the curry and give it a final stir.

11. Garnish with freshly chopped coriander leaves.

12. Serve the Golda Chingri Malaikari hot with steamed rice or your choice of Indian bread (such as naan or roti).

This dish is known for its delicate balance of flavors, combining the richness of coconut milk with the succulent prawns. It's a true Bengali delicacy that's sure to impress anyone with its exquisite taste.

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