Golda Chingri'r Malaikari

Name: Golda Chingri'r Malaikari
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For marinade-; 4 golda or Lobster; 1 tsp turmeric powder; 1/2 tsp salt; For tempering oil-; 2 bay leaves; 1 cinnamon stick; 3-4 green cardamom freshly crushed; 2 green chilli(cut into half-lengthwise); 1 tbsp mustard oil; Other ingredients-; 2 onion paste; 1 tsp ginger paste with 1 green chilli; 3-4 green chillies; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 cup coconut milk; 1/2 tsp sugar; As needed Salt

Deepanjali Das @cook_12477078

#GA4
#week19
#special
This delicious cuisine is a classic Bengali preparation with Lobster or prawns & coconut milk.This creamy silky yet surprisingly light gravy is perfumed with bengali gota garam masala / whole spices .

Deepanjali Das @cook_12477078

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Ingredients

20 mints

4 servings

For marinade-
4golda or Lobster
1 tspturmeric powder
1/2 tspsalt
For tempering oil-
2bay leaves
1cinnamon stick
3-4green cardamom freshly crushed
2green chilli(cut into half-lengthwise)
1 tbspmustard oil
Other ingredients-
2onion paste
1 tspginger paste with 1 green chilli
3-4green chillies
1/2 tspturmeric powder
1 tspred chilli powder
1 cupcoconut milk
1/2 tspsugar
As neededSalt

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Steps

20 mints

1

Wash & clean lobster carefully,devein but keep the heads attached.The juicy brain is the secret of tasty Malaikari.
2

Smear lobster with turmeric,salt & keep aside for 10 mints.
3

Heat mustard oil in a kadai & fry the prawns very carefully till golden from both sides.Don't overcook them.
4

Remove from oil & keep aside.
5

Temper the same oil with all ingredients under tempering oil.
6

Once the masala starts spluttering, add the onion paste to the oil & stir well.
7

Then add the ginger, green chilli paste.Saute with little water.Add all dry spices including sugar, salt & mix well.Add the fried prawns.
8

Cook till oil separates & then add coconut milk & mix well.
9

Pour warm water,stir gently & bring to a boil.
10

Cover the kadai & keep on simmer for 5 mints,then turn off the flame.
11

Add dollop of ghee & fresh green chillies & keep on stand for 5 more mints.
12

Transfer it to a serving bowl.Serve hot with steamed rice or basanti polau.