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A celebratory Bengali curry featuring large, succulent river prawns cooked in a rich, spicy gravy of onion, tomato, and yogurt. This classic dish is a true indulgence, best enjoyed with hot steamed rice.
For 4 servings
Marinate and Fry the Prawns
Temper the Whole Spices
Build the Gravy Base (Masala)
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A celebratory Bengali curry featuring large, succulent river prawns cooked in a rich, spicy gravy of onion, tomato, and yogurt. This classic dish is a true indulgence, best enjoyed with hot steamed rice.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 401.56 calories per serving with 29.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Finish the Gravy
Combine, Simmer, and Finish
Serve
For a richer, creamier texture, add a paste of 8-10 soaked and ground cashews along with the tomato puree.
Add 1-2 medium potatoes, cut into cubes and lightly fried, to the gravy along with the hot water for a heartier version.
This same gravy base works wonderfully with large pieces of firm fish like Rohu or Katla. Pan-fry the fish separately and add it to the gravy at the end.
Prawns are packed with high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
Both prawns and mustard oil contain omega-3 fatty acids, which are known to support heart health and reduce inflammation.
The use of turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help boost the immune system.
The curd (yogurt) used in the gravy is a good source of probiotics, which promote a healthy gut microbiome and aid in digestion.
Galda Chingri refers to Giant River Prawns or Freshwater Scampi. They are prized in Bengali cuisine for their large size, sweet flavor, and succulent texture, making them ideal for celebratory dishes like Kalia.
Yes, you can use frozen jumbo prawns. Make sure to thaw them completely and pat them dry with a paper towel before marinating to ensure they fry well and don't release excess water into the oil.
Yogurt can curdle if added to a very hot gravy or if not stirred continuously. To prevent this, always lower the heat to a minimum, whisk the yogurt well beforehand, and stir constantly for a few minutes after adding it until it's fully incorporated.
It's a moderately healthy dish. Prawns are an excellent source of lean protein and omega-3s. However, the dish is rich due to the use of oil and the gravy preparation method. It's best enjoyed as part of a balanced diet, typically on special occasions.
One serving of Galda Chingrir Kalia contains approximately 380-420 calories, depending on the amount of oil used and the size of the prawns.
Leftover Galda Chingrir Kalia can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen overnight.