Golda Chingri'r Malaicurry

Name: Golda Chingri'r Malaicurry
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 12 golda chingri / lobster for marination; 1 tsp turmeric powder; 1/2 tsp salt; 2 bay leaves for tempering oil; 1 cinnamon stick; 3,4 green cardamom freshly crushed; 2 green chilli cut into half length wise; 1 tbsp mustard oil; 2 onion paste; 1 tsp ginger paste with 1 green chilli; 1/2 tsp turmeric powder; 3,4 green chilli; 1 tsp red chilli powder; 1 cup coconut milk; 1/2 tsp sugar; Salt as needed

Deepanjali Das @cook_12477078

#CA2025
#cookpadindia
#Golda Chingri(Giant Prawns
Galda Chingri's Malai curry is a traditional Bengali dish in which Giant river prawns are cooked in a coconut milk based curry with whole spices & other ingredients.
Mildly sweet in taste , it's a flavourful & delicious popular cuisine of Bengal

Deepanjali Das @cook_12477078

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Ingredients

20 minutes

6 servings

12golda chingri / lobster for marination
1 tsp turmeric powder
1/2 tsp salt
2 bay leaves for tempering oil
1 cinnamon stick
3,4 green cardamom freshly crushed
2 green chilli cut into half length wise
1 tbspmustard oil
2 onion paste
1 tsp ginger paste with 1 green chilli
1/2 tsp turmeric powder
3,4 green chilli
1 tspred chilli powder
1 cup coconut milk
1/2 tsp sugar
Salt as needed

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Steps

20 minutes

1

Wash & clean the galda Chingri's carefully, devein but keep the heads attached
2

The juicy brain is the secret of tasty malai curry
3

Marinate the Chingri's with turmeric powder, salt & keep aside for 10 minutes.
4

Heat mustard oil in a kadai & fry the prawns very carefully till golden from both sides.Don't overcook them.
5

Remove from oil & keep aside.
6

Temper the same oil with all ingredients.
7

Once the masala starts spluttering, add the onion paste to the oil & stir well.
8

Then add the ginger green chilli paste.Saute with little water.Adf all dry spices including sugar,salt & mix well.Add the fried prawns.
9

Cook till the oil separates & then add the coconut milk & mix well.
10

Pour warm water, stir gently & bring to a boil.
11

Cover the kadai & keep on simmer for 5 minutes,then turn off the flame.
12

Add dollop of ghee & fresh green chillies & keep on stand for five more minutes.
13

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