How to make Bengali Prawn Malai Curry or Chingri Macher Malaikari

Clean and devein the prawns. You may or may not remove the shells (as per your taste)

Sprinkle some salt and turmeric powder on the prawns. Coat well and set it aside

Make a paste of 3-4 garlic cloves, 1 inch piece of Ginger and two green chilies and set it aside

Make a paste of one small onion and set it aside

Set a pot on medium heat. Add 3 tablespoons of oil and 1 tbsp of ghee

Once the ghee melts add 2, 1 inch pieces of cinnamon sticks, 1 large bay leaf and powder of 3 green cardamoms + 4 cloves (you can also add them whole if you wish)

Stir fry for approximately 15 seconds or till they turn aromatic

Add in the onion paste and stir fry for approximately 5 minutes or till it turns golden brown

Add in the ginger garlic and green chili paste and stir fry for a minute

Add 1/4 teaspoon of sugar and stir fry till the paste turns deep brown (for approximately a minute)

Add 2 tablespoons of coconut milk and give it a quick stir and repeat that once more

Add the prawns in. Stir fry the prawns for approximately 2 minutes till they curl up and look slightly opaque. Do not stir fry the prawns for a long time if not they're going to turn hard and leathery

Add in one can of 400 ml of coconut milk along with a pinch of turmeric powder, 1 teaspoon of red chili powder and 1.5 teaspoons of kashmiri red chilli powder

Add salt to taste, 3 green chilies, place the lid on and let the gravy simmer for approximately 5 minutes

Add 1 tsp of garam masala powder and reduce the gravy till it turns slightly thick inconsistency

Lastly, add half a tablespoon of ghee