Gondhoraj Chingri is a Classic Bengali preparation with two gems of ingredients, Golda Chingri and Gondhoraj Lebu. And with the magic of these two we are blessed to enjoy light fragrant flavoursome গন্ধরাজ লেবু গলদা চিংড়ি.
Gondhoraj Golda Chingri is Giant River Prawns in creamy aromatic lemony sauce flavoured with none other than Gondhoraj Lebu or King Lime. The tangy lemony sauce is balanced with subtle sweetness of coconut milk, punch of Sha Morich (white pepper) & heat from fresh green chilli. And dollop of coconut cream on top spells the magic to craft the ultimate ‘uttherly butterly delicious’ Gondhoraj Golda Chingri.
After a week’s hard work we all are entitled to enjoy a majestic meal with Gondhoraj Chingri and steamed rice on Sunday noon. Enjoy 😁
Watch detailed Video of Gondhoraj Chingri or Prawn in King Lemon Sauce Recipe.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
SERVING & STORAGE:
Gondhoraj Golda Chingri tastes best with steamed rice.
Store excess Gondhoraj Golda Chingri in airtight container under refrigeration and consume within 2 days.
- For Marinade:
- Golda chingri: 2
- Gondhoraj lebu juice: 2 tsp
- Salt: ½ tsp
- White pepper powder: ½ tsp
- For Tempering:
- Bay leaf: 1
- Black peppercorn: 4-5
- Fresh green chilli: 1, slightly slitted
- Onion paste: 2 tbsp
- Ginger paste: 1.5 tsp
- Garlic paste 1 tsp
- Fresh green chilli: 2-3
- Gondhoraj lebu juice: 3-4 tsp
- White pepper powder: 2-3 tsp
- Sugar: 1 tsp
- Salt: ½ tsp
- Coconut milk: ½ cup
- Coconut cream: 2 tbsp
- Mustard oil: 3 tbsp
- Water: ½ cup
- For Serving:
- Gondhoraj zest: ¼ tsp
- Gondhoraj lebu leaves
- Wash, clean and deveined Golda Chingri, giant river prawn. Mix all ingredients under 'For Marinade' and rub the spice mix on both sides of each prawn. Don't miss the heads and tails too. Cover with a lid and keep them aside for 30 mins. Cover will help to prevent prawns from drying up.
- Pour mustard oil in a large pan and heat to smoking point. Switch off the flame and wait for 1 min to cool down the oil temperature.
- Add pinch of salt into hot oil & allow to sizzle. This will prevent spluttering hot oil.
- Slide in the marinated golda chingri into hot oil one by one very carefully and cook for 2 mins only.
- Gently flip prawns and cook for another minute only. In case of large prawns or frozen ones cook for additional 30 secs to 60 secs. Or until prawn heads turn into red colour and flesh becomes opaque while.
- Do not overcook the prawns it will turn them chewy, rubbery kind of texture. Once prawns the cooked, remove them from oil and transfer to the serving bowls. This will ensure gravy will have all the flavours from dripping of fried prawns.
- In the same oil add all the ingredients under ‘For Tempering’ and let them sizzle for 30-45 secs.
- Add onion paste with ½ tsp sugar and fry on medium low flame until onion becomes translucent.
- Add ginger and garlic paste and fry for 2-3 mins on low flame or until oil oozes out from masala.
- Season the masala with ½ tsp sugar, ½ tsp salt and 1-2 tsp shamorich (white pepper powder), 2 tsp gondhoraj lebur ros (king lime juice) and mix well. You may adjust the amount of pepper powder and lime juice depending on personal preference.
- Simmer the flame and add coconut milk; give it a good stir. Once mixed thoroughly add ½ cup water and bring it to boil.
- Slide in prawns into gravy very gently without detaching the heads. Cover the pan and cook for 3-5 mins on low simmer.
- Remove prawns from gravy and arrange on serving bowls again.
- Now switch off the flame; add coconut cream and whisk continuously until everything incorporates.
- Switch on the flame and allow the gravy to thicken on lowest possible flame.
- Once gravy reaches to the desired consistency switch off flame, add gondhoraj lebur ros (king lime juice), gondhoraj lebur zest (king lime zest) and fresh green chilli. Also add lebu pata (lime leaves) at this point if using any. Don't cook the gravy with lime zest and leaves; both may turn the gravy bitter in taste.
- Pour this gravy on previously arranged prawns in serving bowls and serve with steamed rice.
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EAT, LOVE & ENJOY! REPEAT!!!
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