Here's how to make authentic Bengali Chingri Malai Curry in 7 easy steps for your lunch.

Clean and marinate prawns, clean 500g prawns, marinate with turmeric and salt for 15 minutes.

Prepare coconut milk, extract or dilute 1 cup of coconut milk with 1/2 cup water.

Fry prawns, lightly fry the marinated prawns in mustard oil for 1-2 minutes per side.

Saute aromatics, heat oil, add bay leaf, cardamom, cloves, cinnamon, and saute onions until golden.

Add spices and tomatoes, mix in ginger paste, turmeric, chili powder, and cook with chopped tomatoes until soft.

Cook prawns, add coconut milk, simmer with prawns for 5-7 minutes on low heat.

Garnish and serve, adjust salt, sprinkle garam masala, and serve with steamed rice.