Chingri Malai Curry

Clean the prawns: remove the shells (keeping the tails on for presentation), devein, and wash thoroughly. Pat dry. Marinate with half the turmeric and a pinch of salt for 15 minutes.

Heat mustard oil in a wide pan until it smokes, then reduce to medium heat. Lightly fry the marinated prawns for 1–2 minutes per side until they just turn pink. Do not overcook — they will finish cooking in the curry. Remove and set aside.

In the same oil, add bay leaves, cardamom, cloves, and cinnamon. Let them sizzle for 30 seconds.

Add sliced onions and cook on medium heat for 10–12 minutes until golden brown. Add a pinch of sugar to help caramelise the onions.

Add ginger paste and garlic paste. Cook for 3 minutes until the raw smell disappears.

Add the remaining turmeric and red chilli powder. Stir well and cook for 2 minutes.

Pour in the thick coconut milk gradually, stirring constantly. Add slit green chillies. Bring to a gentle simmer — do not boil vigorously or the coconut milk will split.

Simmer the coconut milk gravy on low heat for 5–6 minutes until it thickens slightly and the oil begins to float on the surface.

Add the par-cooked prawns back into the gravy. Simmer gently for 4–5 minutes until the prawns are fully cooked and have absorbed the coconut flavour. Taste and adjust salt.

Garnish with fresh coriander leaves and serve hot with steamed basmati rice or luchi (Bengali fried bread).