How to make golda chingri malai curry

(Little Kolkata )

Golda chingri malai curry

8 jumbo prawns (deveined and deshelled)
1.5 tsp turmeric powder
1.5 tsp kashmiri red chilli powder
100 ml vegetable oil
3 cinnamon sticks
6 cardamoms
4 red chillies with seeds
2 bay leaves
20g (50 tsp) onion paste
5 tsp ginger paste
5 tsp garlic paste
6 green chillies
2 tsp salt
1 tsp garam masala​
1 tsp white sugar
2 tsp of ghee
400ml coconut milk

Coat the prawns with salt and turmeric powder, and set aside. Heat vegetable oil in a non-stick pan. Once hot, add the prawns and cook on a medium heat for two minutes. Turn the prawns over and cook for a further two minutes. The prawns should be firm and reddish. Remove from the pan.

Heat the vegetable oil in the previously used pan. Once hot, add the cinnamon stick, cardamoms, red chillies and bay leaf.

When these whole spices begin to splatter, add the onions and salt. Cook for two to three minutes until translucent. Now add the ginger and garlic paste and cook for a further three to four minutes until golden brown.

Add salt, kashmiri red chilli powder, turmeric, garam masala, sugar and 20ml water into a bowl and mix together to make a paste. Add this paste to the pan along with the green chillies and mix well.

Now add the coconut milk and 20ml of water. Bring to boil and then immediately reduce the heat and simmer for three to four minutes or until it is thick enough to cover the back of a spoon. Check for salt and adjust accordingly. Now add the prawns. Allow to simmer for a further three to four minutes, add the ghee and turn off the heat. Finish off with garam masala before serving.

Recipe from Little Kolkata (littlekolkata.co.uk)