Golda chingri, giant river prawn: 4 pcs, in absence of golda chingri use bagda chingri (tiger prawn)
Onion, thinly sliced: ½ cup
Onion paste: 2 tbsp
Ginger-garlic paste: 1 tbsp
Fresh green chilli: 3-4
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Cumin powder: 1 tsp
Bengali Garam masala powder: 1.5 tsp
Sugar: 1 tsp
Salt: 1 tsp
Mustard oil 3 tbsp
Warm water: 1 cup
For Marinade:
Turmeric powder: ½ tsp
Red Chilli powder: ¼ tsp
Salt: ½ tsp
For Tempering Oil:
Bay leaves: 2-3
Dry red chilli: 2-3
Cinnamon stick: 2”
Green cardamom: 4-5 pods
Cloves: 3-4
Whole Black pepper: 5-6
Instructions
Marinate prawns with turmeric powder, chilli powder & salt and set aside for 15 mins.
Heat mustard oil to smoking hot, turn down the flame and sprinkle pinch of salt into hot oil. This will help less splattering of oil later while frying prawns.
Slide in prawns one by one carefully into hot oil and fry for 2 mins without stirring.
Flip the prawns one at a time and cook for 1 min only. For larger size prawns or golda chingri fry for additional 1-2 mins. Don’t overcook the prawns.
Once done remove prawns from oil and set aside until needed.
Add all the ingredients under ‘Tempering Oil’ in the remaining oil and allow to splutter.
Add thinly sliced onion and fry for 30 secs to 1 min or until onion is translucent.
Add onion paste, ginger-garlic paste and fry for 1 mins on medium flame.
Add finely chopped tomato and all dry spices except Garam Masala powder and fry until masala releases oil.
Now comes the tough job, ‘koshano’ or ‘bhuna’. Add ¼ cup of warm water at a time, stir on medium flame until water evaporates from masala & oil oozes out from side of the pan. The whole ‘koshano’ part needs to be done on medium to high flame only. Be careful not to burn the spices, keep sprinkle warm water whenever it dried up.
Repeat the process of ‘koshano’ for 2-3 times or until spices release enough oil.
Sprinkle ¼ tsp Garam Masala powder & sugar and give it a good stir. This will add rich dark colour to the gravy along with mild flavours from ground garam masala.
Pour 1 cup warm water and bring it to boil.
Slide in fried prawns one by one carefully into gravy. Don’t forget to add the drippings from friend prawns.
Cover & Cook for 4-5 mins on medium-low flame. For large golda chingri cook for additional 1-2 mins.
Flip prawns & If prawns are cooked thoroughly remove from gravy & arrange on serving plates.
Now add rest of garam masala powder & fresh green chillies in gravy. This will add nice aroma from garam masala with hint of heat from green chillies.
Switch off flame, cover & keep on stand by for 1 mins.
Pour the gravy over cooked prawns on serving plate and serve with steamed rice.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/kosha-golda-chingri-dopyaza-bhuna-recipe/