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Golda Chingri Malai Curry

A luxurious and silky coconut curry featuring massive fresh-water giant prawns (Golda Chingri). The sweetness of the coconut milk balances the subtle heat of the Bengali spices.

Golda Chingri Malai Curry
Aesthetic culinary creation. Captured in the Studio.

Ingredients

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Preparation

Step 1: Prep the Prawns
Clean the prawns, leaving the heads and tails intact for aesthetic and flavor. Toss gently with turmeric and salt.
Step 2: Sear
Heat mustard oil in a wok. Lightly sear the prawns for 1 minute on each side until they just turn orange. Do not overcook. Remove and set aside.
Step 3: The Spice Base
In the same oil, fry the onion and ginger paste until the raw smell disappears. Add the Kashmiri chili powder and a splash of water to prevent burning.
Step 4: The Coconut Milk
Reduce heat to low and pour in the thick coconut milk. Stir gently until it simmers. Let it reduce for 5 minutes to thicken the sauce.
Step 5: Finish
Return the prawns to the wok along with the slit green chilies. Simmer for 3-4 minutes until the oil floats to the top. Serve with steamed rice.
Cook's Note: The heads of the giant prawns contain an orange "fat" that is crucial for flavoring the curry. Never discard them!

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