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Golda Chingri Malai Curry is a classic Bengali prawn curry cooked in rich coconut milk. The giant freshwater prawns (Golda Chingri) are simmered with aromatic spices and creamy coconut, giving the dish a royal touch that pairs beautifully with steamed rice or pulao.

Ingredients:

• 4–5 Golda Chingri (large prawns)
• 1 cup coconut milk
• 1 onion (finely chopped)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 2 tbsp mustard oil
• Salt to taste

Instructions:

1. Clean and devein the prawns, keeping the head and shell intact.
2. Marinate with salt and turmeric; set aside for 10 minutes.
3. Fry prawns lightly in mustard oil; remove and keep aside.
4. In the same oil, add onion, garlic, and ginger paste. Sauté until golden.
5. Add turmeric, chili powder, and a splash of water.
6. Pour in coconut milk and bring to a boil.
7. Add prawns and cook for 8–10 minutes on low heat.
8. Serve hot with steamed rice.