Here's how to make Bengali Chingri Malai Curry in 6 steps.

Clean and Marinate the Prawns, wash the prawns thoroughly, devein, and pat them dry. marinate with turmeric and salt for 10 minutes.

Fry the Prawns, heat mustard oil in a pan until smoking. Lightly fry the prawns for 1-2 minutes on each side. remove and keep aside.

Prepare the Curry Base, in the same pan, add bay leaf, cinnamon, and cardamoms. saute onions until golden brown, then add ginger-garlic paste and cook for a minute. add tomato puree, turmeric, red chili powder, and salt. cook until the oil separates.

Add Coconut Milk, lower the heat and pour in coconut milk. stir well and let the gravy simmer for a few minutes. adjust consistency with water if needed.

Cook the Prawns, add the fried prawns to the curry. cover and cook for 5-7 minutes, letting the prawns soak up the flavors.

Final Touch & Serve, sprinkle garam masala and a pinch of sugar for balance. garnish with fresh coriander. serve hot with steamed basmati rice.