Golda Chingrir Kalia
Rich Large Prawn Curry
Yes, with a tweak: ensure no potatoes are added. About 13g net carbs per serving, on the higher side for Bengali food, so watch the portion.
What it is
A regal Bengali curry featuring large freshwater prawns (Golda Chingri) cooked in a rich, spiced gravy. The gravy is typically made with a base of onions, ginger, garlic, tomatoes, and a robust blend of traditional Bengali spices, often including garam masala. It's distinct from the sweeter 'Chingri Malai Curry' and aims for a deeper, more savory flavor profile.
Key ingredients
Large prawns (Golda Chingri), onions, ginger, garlic, tomatoes, green chilies, mustard oil, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, bay leaf, cinnamon, cardamom, cloves, salt.
How to make it keto
CRITICAL: Ensure no potatoes are added. Request absolutely no sugar in the gravy. Confirm no coconut milk or cream, or only a minimal, unsweetened quantity (Kalia is not traditionally coconut-heavy like Malai Curry).
Say this to the waiter (Bengali)
গোলদা চিংড়ির কালিয়াতে আলু দেবেন না। একদম চিনি দেবেন না। নারকেলের দুধ/ক্রিম দেবেন না অথবা খুব কম, মিষ্টি ছাড়া দেবেন।
Golda Chingrir Kalia-তে আলু দেবেন না। চিনি একদম মেশাবেন না। নারকেলের দুধ/ক্রিম দেবেন না, বা খুব কম ও মিষ্টি ছাড়া দেবেন।
Watch out for
Hidden sugar in gravy is the main risk. High onion content. If thickened with flour/cornstarch. Potatoes if added.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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