For many Bengali families, a pot of golda chingri malai curry means a special occasion: guests at home, a wedding or a big family meal. Golda chingri (গলদা চিংড়ি), the giant river prawn and 罗氏虾 in Chinese, is big, sweet and meaty, and you do not have to search far for it. It is available frozen at Think GG Cash & Carry in Longsight, Manchester, close to Levenshulme, Rusholme and Gorton.
What is golda chingri
Golda chingri is the giant river prawn, prized in Bangladesh and West Bengal for its sweet, rich flesh. It is different from bagda chingri, the black tiger prawn, which has a firmer bite. Both have their place: golda for creamy malai curries and celebration dishes, bagda for bhuna, karahi and the grill. We stock both, including black tiger prawns.
Choosing the right size
Our giant river prawns come in several grades, such as U/5 and 6/8. The numbers show how many prawns make up a set weight, so the lower the number, the bigger the prawn.
- Largest grades: for a showpiece malai curry where each prawn is a portion.
- Middle grades: for everyday bhuna and karahi.
Our king prawn buying guide explains size codes in more detail.
Block frozen or individually frozen
- Block frozen prawns are frozen together in a solid block. Thaw the whole block at once.
- Individually frozen (IQF) prawns are frozen separately, so you can take out just what you need and keep the rest in the freezer.
How to thaw and prepare them
- Thaw them covered in the fridge overnight, or seal them in a food bag and submerge in cold water.
- Make a shallow cut along the back and pull out the dark vein.
- Keep the shell on for extra flavour in a curry, or peel them and leave the tail on.
- Pat them dry, then rub with turmeric and salt and leave for 10 minutes.
- Cook within 24 hours of thawing and do not refreeze them raw.
Recipe 1: Golda chingri malai curry
Serves 4.
Ingredients
- 800g golda chingri, deveined
- 1 tsp turmeric and salt to taste
- 3 tbsp mustard oil or vegetable oil, plus 1 tbsp ghee
- 2 bay leaves, 3 green cardamom pods, 1 small cinnamon stick, 2 cloves
- 2 onions, blended to a paste
- 1 tbsp ginger paste
- 1 tsp chilli powder and ½ tsp ground cumin
- 200ml coconut milk, such as Aroy-D coconut milk
- 3 to 4 green chillies, slit
- 1 tsp sugar and ½ tsp garam masala
Method
- Rub the prawns with turmeric and salt. Fry them in the oil for 1 to 2 minutes per side until just coloured. Lift out.
- Add the ghee and whole spices to the same pan and let them sizzle for 30 seconds.
- Add the onion paste and cook for 8 to 10 minutes until golden and the oil separates.
- Stir in the ginger paste, chilli powder and cumin with a splash of water and cook for 2 minutes.
- Pour in the coconut milk, add the sugar and salt, and simmer for 5 minutes.
- Return the prawns with the green chillies and simmer for 5 to 6 minutes until just cooked through.
- Finish with garam masala and serve with plain rice.
Recipe 2: Quick karahi prawns
Serves 3.
- Heat 3 tbsp oil and fry 1 tbsp ginger-garlic paste for 1 minute.
- Add 3 chopped tomatoes, ½ tsp turmeric, 1 tsp chilli flakes, 1 tsp crushed coriander seeds and salt. Cook until the tomatoes break down and the oil separates.
- Add 500g peeled, deveined prawns and cook on high heat for 4 to 5 minutes, stirring, until just cooked.
- Finish with green chillies, ginger matchsticks and coriander leaves.
For restaurants and caterers
Jumbo prawn dishes are a favourite on Bengali and Pakistani restaurant menus and at wedding banquets. Graded sizes keep every portion looking the same, and frozen stock means you can hold what you need for busy weekends without waste.
For more ideas, see our guides to cooking golden pomfret, the best fish for fish pakora and cooking half cut crab.
Frequently asked questions
What is golda chingri in English?
It is the giant river prawn. It is also sold as scampi in some countries.
What is the difference between golda and bagda chingri?
Golda is the giant river prawn, with sweeter, softer flesh. Bagda is the black tiger prawn, with a firmer bite.
How do I stop prawns going rubbery?
Add them near the end and cook them only until they turn opaque. Large prawns usually need 5 to 6 minutes in a simmering curry.
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