Bengali Lobster/Prawn gravy made in creamy coconut milk.
Golda Chingri Malaikari Recipe by - Dipika Saha Mukherjee This recipe is a traditional Bengali preparation made with lobster or tiger prawns, coconut milk and spices. The taste of coconut milk makes it creamy and delicious. As larger prawn size will be, as much tastier it will become. This is a must try recipe for fish lovers. Prep time – 20 min Cook time – 30 min Total time – 50 min Servings – 4 Ingredients – Lobster – 8 Onion paste – 2 large size onions Ginger-garlic paste – 2 tsp Green chilies – 5 Tomato puree – 4 tbsp Coconut milk – 300 ml Bay leaf – 2 Green cardamom – 5 Cinnamon stick – 1 Turmeric powder – 2 tsp Red chili powder – 1 tsp Salt – 2 tsp Sugar – 1 tsp Mustard oil – ½ cup Ghee – 1 tsp Method – 1. Wash the lobster under running water. Add ½ tsp salt, 1 tsp turmeric powder and a little amount of mustard oil, rub it well and keep it aside for 15 min. 2. Now put a bottom head pan over the flame and heat the mustard oil in it. 3. Add the marinated prawns and fry it on a medium flame. 4. Take them out on a plate. 5. In the remaining oil add all the whole spices and sauté them till it leaves a spicy aroma. 6. Add onion paste, ginger- garlic paste , green chilies and tomato puree. Mix it well. 7. Add little water and cover the pan for 10 min. 8. Now add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, 1 tsp sugar and mix well with the gravy. 9. Pour the coconut milk in the gravy and drop all the lobster gently in it. 10. Add 1 cup Luke warm and cover the pan for 5 -10 min. 11. Wait until the gravy simmers. Lastly, add 1 tsp of ghee and fresh green chilies and give it a stand for few min. 12. Serve it hot with steamed rice. Read more interesting recipes of Indian cuisine by subscribing our site and stay updated with more traditional preparation from Indian cuisine. Foodies World, Kolkata, India.