Chingri Malaikari

Clean the prawns thoroughly, removing heads if desired (though keeping them adds more flavor). Pat dry and season with turmeric and salt. Set aside for 15 minutes.

Heat mustard oil in a heavy-bottomed pan over medium-high heat. Fry the prawns for 2-3 minutes on each side until they turn pink. Remove and set aside.

In the same oil, add bay leaves, cardamom, cinnamon, and cloves. Sauté for 30 seconds until fragrant.

Add chopped onions and cook until golden brown, about 5-7 minutes.

Add minced garlic, grated ginger, and green chilies. Cook for 2 minutes until fragrant.

Add turmeric, red chili powder, cumin, and coriander powder. Cook for 1 minute, stirring constantly to prevent burning.

Pour in coconut milk and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.

Add the fried prawns back to the pan and simmer for 3-4 minutes.

Stir in coconut cream and garam masala. Simmer for another 2-3 minutes until the prawns are cooked through and the sauce has thickened slightly.

Adjust salt and spices to taste. Remove from heat and garnish with fresh cilantro.

Serve hot with steamed basmati rice (Gorom Bhat).