Are you surprised on hearing the name, please don't be, as when you will try this recipe, it will leave you licking your fingers. Believe me, this is finger licking good in taste. "Kalia" is a thick oily spicy type gravy, mostly is cooked with mostly big size Rohu/Katla Or Bhetki fish over 3 kgs which we use to call 'Paka Machh' in Bengali. And prawns are paired with scraped coconut or coconut milk. Almost every time I end up cooking Golda with coconut, and become really tired of making and eating coconut chingri. So thought of making something different, specially without coconut. And here it is. Let's have a look at the recipe.
Golda chingrir kalia is one of the easiest & super delicious recipe, which you can make and surprise your guests.