Giant Freshwater Prawns, also known as Golda Chingri： Malai Curry： Sreenanda Shankar

Golda Chingri is found throughout the tropical and subtropical areas of the Indo-Pacific region, from India to Southeast Asia and Northern Australia. It is one of the biggest freshwater prawns in the world and is widely cultivated in several countries for food. Cooking freshwater shrimp with the heads on preserves the natural juices and enhances the delicate flavor. They can be cooked peeled or in the shell, but the meat stays firmer in the shell. Here I’m making Prawn Malai Curry. It’s the most popular Bengali preparation with coconut milk. Prawns 1200 approximately Onions 4 Green chillies 8-9 Cinnamon sticks 2 Some cardamom Some clove Cashews 4 tbsp (soaked in water for 30 mins) Raisins 4 tbps (soaked in water for 30 mins) Turmeric Powder 2 tsp (one tsp during marination) Kashmiri red chili powder 3 tsp Coconut milk 4-5 cups Oil 100 gm Ghee Sugar & salt to taste Garam Masala Powder