Golda Chingrir Malai Curry Or Jumbo Prawn Curry
Golda Chingrir Malaikari
Golda Chingri’r Malaikari is a classic Bengali preparation with Jumbo prawns aka Golda Chingri and coconut milk.It is renowned for its inimitable taste, texture and flavour. In this preparation, large tiger prawns (bagda chingri or golda chingri) are cooked in coconut milk with onion, tomato and a few fragrant Bengali spices. This luscious Bengali fish curry frequently appears on special occasions like marriage reception party (biye bari), annaprashan etc. Other than that, prawn malai curry recipe has occupied top places in reputed Bengali restaurants’ menu cards all over the world. It is mostly relished with steamed basmati rice but you can also pair up it with Bengali mishti pulao.
Ingredients for Golda Chingrir Malaikari
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Preperation steps for Golda Chingrir Malaikari
Clean the prawns very well and wash them & marinate the prawns with salt & turmeric for 15 minutes.
Now heat oil in a non-stick pan and lightly fry the marinated prawns and keep aside.
In that remaining oil add whole cumin seeds, bay leaf and fry till for few seconds.
Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric, chilli powder & cumin powder to it and stir fry with 2 tablespoons of water.
When oil start separating from the masala add salt, sugar & tomato and cover the pan to make the tomato soft & pulpy. You can add tomato puree instead of chopped tomato.
When the tomatoes become pulpy, start frying again till all the masala becomes dry. Now then add the coconut milk & fried prawns to it and cover the pan and cook on low flame for about 15 minutes.
Now pour "Prawn Malaikari" in a large bowl and garnish with ghee & fresh cream.
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Serve with cucumber salad and steamed rice.
If giant prawns are not available use any prawns which are available in the market.