Galda Chingrir Kalia with Steamed Basmati Rice

Instructions

1. 1

   Marinate and Fry the Prawns

   • In a mixing bowl, combine the cleaned prawns with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Mix well and let it marinate for 15 minutes.
   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke.
   • Carefully place the marinated prawns in the hot oil. Shallow fry for 1-2 minutes on each side until they turn pink and are lightly seared. Do not overcook.
   • Using a slotted spoon, remove the prawns from the pan and set them aside.
2. 2

   Temper the Whole Spices

   • In the same oil, lower the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, and cloves.
   • Sauté for 30-40 seconds until the spices release their aroma.
3. 3

   Build the Gravy Base (Masala)

   • Add the onion paste to the pan. Cook for 8-10 minutes, stirring frequently, until the paste loses its raw smell, turns golden brown, and the oil begins to separate.
   • Add the ginger and garlic pastes. Sauté for another 2 minutes until their raw aroma disappears.
   • Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 1 minute to cook the spices.
   • Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil surfaces again.
4. 4

   Incorporate Yogurt and Finish the Gravy

   • Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from splitting.
   • Once the curd is fully incorporated, add the remaining 1 tsp salt and the sugar. Mix well.
   • Pour in 1.5 cups of hot water, stir to combine, and bring the gravy to a gentle simmer over medium heat.
5. 5

   Combine, Simmer, and Finish

   • Gently slide the fried prawns and the slit green chilies into the simmering gravy.
   • Cover the pan and cook on low heat for 5-7 minutes, allowing the prawns to become tender and absorb the flavors.
   • Turn off the heat. Stir in the garam masala and ghee.
   • Keep the pan covered and let the curry rest for at least 10 minutes for the flavors to meld.
6. 6

   Serve

   • Serve the Galda Chingrir Kalia hot, garnished with fresh coriander if desired, alongside steamed basmati rice or luchis.