Golda Chingrir Kalia
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.
Ingredients of Golda Chingrir Kalia
- Golda chingrir or jumbo prawns 2 big size
- Lemon juice 2 tablespoons
- Salt little
- Turmeric 1 decent pinch
For the gravy :
- Mustard oil 1/2 cup
- Onion paste 2 tablespoons
- Ginger Paste 1 teaspoon
- Garlic paste 1 1/2 teaspoon
- Green chili paste 1 teaspoon, adjust to your taste
- Turmeric powder 1/4 teaspoon
- Cumin powder 1 teaspoon
- Kashmiri red chili powder 1/2 teaspoon
- Tomato paste 3 to 4 tablespoons
- Salt & sugar to your taste
- Garam masala powder(I use homemade) 1/2 teaspoon
- Ghee 1 tablespoon to sprinkle over the gravy at the end
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How to make Golda Chingrir Kalia Recipe
- First take the golda chingri, deshelled, wash and pat dry.
- Boil 1 cup water in a saucepan.
- Marinate the golda chingri with salt, lemon juice & turmeric and put into the boiling water, and boil for 1 minute. Turn off the heat and keep aside as it is. Don't discard the boiled water.
Making the gravy :
- Take a pan, heat 1/2 cup oil in it till smokes.
- Now add onion paste to the smokey oil and fry till onion becomes lightly golden in color. Add ginger & garlic paste to the pan, sprinkle some water and keep stirring till the raw smell of ginger & garlic goes off.
- Add green chili paste to the pan along with turmeric, cumin & kashmiri red chili powder and 2 tablespoons of water to prevent the spices get burnt.
- Keep stirring on low heat till oil starts seperating from the masala.
- Now add tomato paste, little more water and cover the pan, and cook on low heat for 30 seconds.
- After 30 seconds, open the pan, little higher the heat, now you will see the oil starts oozing from spices.
- Add the boiled prawns first, give it a gentel stir and then add the boiled water to the pan. Cover the pan, lower the gas and cook everything for 1 to 2 minutes. Don't overcook the prawns, it'll get hard & chewy.
- Turn off the gas after 2 minutes, sprinkle ghee & garam masala and cover the pan again. Serve hot with steamed rice.
Serving TipsServe hot with steamed rice & cucumber salad.
NotesIf golda chingri is not available, you may use bagda or chabda instead of.
Recipe Review Details
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