Chingri Malai Curry

Ingredients

• 300 g Prawn
• 2 tsp Kosher Salt
• 3.3333333333333335 tbsp Mustard Oil
• 1 pcs Onion
• 1 tbsp Ginger Garlic Paste
• 1 pcs Cinnamon Stick
• 3 pcs Green Cardamom
• 1 pcs Bay Leaf
• 0.5 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 250 ml Coconut Milk
• 1 tsp Ghee
• 1.5 tsp Turmeric
• 3 pcs Green Chili
• 3 pcs Clove
• 1 tsp Sugar

Method

1. Pat {prawn} dry so they sear instead of steam, then coat with {turmeric} and {kosher_salt}. Leave them briefly at room temperature while you prepare the base.
2. Thinly slice {onion} and {green_chili} so they melt quickly into the gravy and release their heat evenly.
3. Heat {mustard_oil} in a wide skillet over medium-high heat until it reaches the smoke point and smells mellow rather than sharp, then lower the heat slightly.
4. Add {prawn} to the hot {mustard_oil} in a single layer and sear just until lightly colored and barely curled, turning once. Work in batches if needed so the pan stays hot. Lift out before they fully cook.
5. In the same skillet over medium heat, add {onion} with a pinch more {kosher_salt} and sauté until soft and pale gold. Add {cinnamon_stick}, {green_cardamom}, {clove_spice}, and {bay_leaf}; bloom until fragrant. Stir in {ginger_garlic_paste}, then add {red_chili_powder}, {coriander_powder}, and more {turmeric}, cooking briefly until the oil separates and the spices smell sweet.
6. Pour in {coconut_milk}, add {green_chili}, {sugar}, and another pinch of {kosher_salt}, then bring to a gentle simmer over low heat. Reduce until the gravy lightly coats a spoon and the whole spices perfume the pan.
7. Return {prawn} to the skillet over low heat and poach gently in the gravy until just cooked through and springy. Taste and adjust with {kosher_salt}, then finish with {ghee} and a small drizzle of raw {mustard_oil} for the classic Bangladeshi aroma.