Golda Chingri Malaikari (Prawn Malaikari)

Golda Chingri Malaikari is one of Bengal’s most celebrated seafood delicacies, known for its luxurious combination of succulent freshwater prawns and rich coconut milk gravy. A centerpiece of festive feasts, weddings, and special occasions, this classic Bengali dish is loved for its creamy texture, delicate sweetness, and aromatic spices.

Ingredients

• 500 g giant freshwater prawns (Golda Chingri)

• Salt to taste

• 1 teaspoon Shalimar's Chef Spices Turmeric Powder

• 4 tablespoons Shalimar's Sunflower Oil or Shalimar's Mustard Oil

• 2 teaspoons ghee (divided)

• 1 dried red chili

• 1 bay leaf

• Whole spices: 2 cloves, 1 small cinnamon stick, and 2 green cardamoms

• 2 tablespoons onion paste

• 1 teaspoon Shalimar's Chef Spices Kashmiri Chili Powder

• 1 teaspoon ginger paste

• Sugar to taste

• 1 cup coconut milk

• 1 tablespoon whisked sour curd (yogurt)

• 1 teaspoon Shalimar's Chef Spices Garam Masala Powder

  
  

Method

Clean and wash the prawns thoroughly. Marinate them with salt and Shalimar's Chef Spices Turmeric Powder for a few minutes.

Heat the oil in a pan and lightly fry the prawns until they turn slightly golden. Remove and set aside.

In the same pan, add 1 teaspoon of ghee. Add the bay leaf, dried red chili, cloves, cinnamon, and cardamoms. Sauté until aromatic.

Add the onion paste and cook until lightly golden. Stir in the ginger paste, salt, turmeric powder, sugar, and Shalimar's Chef Spices Kashmiri Chili Powder. Cook the masala until the oil begins to separate.

Add the whisked yogurt and continue stirring to create a smooth, rich gravy.

Return the fried prawns to the pan and cook for a few minutes, allowing them to absorb the flavors of the spices.

Pour in the coconut milk and bring the curry to a gentle simmer. Cook for 4–5 minutes, taking care not to overcook the prawns.

Finish with the remaining teaspoon of ghee and Shalimar's Chef Spices Garam Masala Powder.

Serve hot with steamed rice or fragrant Bengali pulao for an indulgent festive meal. The creamy coconut gravy and tender prawns make Golda Chingri Malaikari a timeless Bengali favorite.