Golda Chingrir Kalia

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Ingredients & Steps

Ingredients & Steps

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.

Details

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Time

Preperation
15 Minutes

Cooking
10 Minutes

Non-Vegeterian

Services

Cooking Level
Easy

Meal Type
Lunch

Ingredients for 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

Preperation steps for Golda Chingrir Kalia

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.