Chingri mach er malai curry 🍤 ( prawn coconut milk curry )

🍤 Chingri Macher Malaikari (Prawn in Coconut Milk Curry)
Ingredients:
500g large prawns (Golda or Bagda chingri)
2 cups coconut milk
2 medium onions (finely chopped or paste)
1 tablespoon ginger paste
1 teaspoon garlic paste
2 green chilies (slit)
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 bay leaves
1 small cinnamon stick
2-3 cardamoms
2-3 cloves
1 teaspoon sugar (optional, for balance)
Salt to taste
4 tablespoons mustard oil (or vegetable oil)
Instructions:
Clean the prawns:
Wash and devein the prawns. Rub them with a little salt and turmeric powder. Set aside for 10 minutes.
Fry the prawns:
Heat 2 tablespoons of mustard oil in a pan. Lightly fry the prawns on both sides until they turn golden. Don’t overcook. Remove and keep aside.
Prepare the masala:
In the same pan, add a little more oil if needed. Add bay leaves, cinnamon, cardamom, and cloves. Let them splutter for a few seconds.
Add onion and spices:
Add chopped or blended onions. Fry until golden brown.
Then add ginger paste, garlic paste, turmeric powder, red chili powder, and a pinch of salt. Stir well and fry until the oil separates from the masala.
Add coconut milk:
Pour in the coconut milk slowly and mix well. Add a little water if you want thinner gravy.
Cook the prawns:
When the curry starts to boil, add the fried prawns and green chilies. Cover and cook on low heat for about 5–7 minutes.
Final touch:
Add sugar if you like a mild sweetness. Check salt and adjust as needed.
Serve hot:
Serve your delicious Chingri Macher Malaikari with steamed white rice.