Chingri Malai Curry ( Prawn malai curry - Bengali Cuisine )

450 g large prawns, wash, clean and deveined
1/2 teaspoon salt
Coconut milk - 225 ml ( thin )
Coconut milk - 150 ( thick )
1 large onion, sliced
2 medium onions, grind to a paste
2 teaspoon Kashmiri chilli powder
1/2 teaspoon turmeric powder
2 teaspoon ginger - garlic paste
1 bay leaf

2 teaspoon cinnamon, cloves and cardamoms, powdered
1/2 teaspoon sugar ( or to taste )
Salt to taste
2 tablespoon pure ghee / oil

Wash, clean and devein prawns. Apply 1/2 teaspoon salt and set aside.

Heat 1 tablespoon of ghee / oil in a flat bottomed pan. Add sliced onion and stir - fry till it is golden in color. Set the onions aside,

Heat the remaining ghee , add bay leaf and the onion paste and cook well.

Add the powdered spices, ginger - garlic paste, turmeric powder and chilli powder along with the fried onions and cook over a low heat.

Add the salted prawns. Stir and cook for 2 -3 minutes. Then add the sugar, adjust salt to taste and thin coconut milk. Allow the prawns to cook on low heat for 5 - 6 minutes or till done / gravy thickens. Switch off the heat.

Pour thick coconut milk ( Do not heat again ). Mix well.

Serve with rice.