Prawns Malai Curry (Chingri Malai Kari)

Method

Heat mustard oil in a heavy-bottomed pan until it shimmers and releases its characteristic peppery aroma — this is non-negotiable for bangladeshi-cuisine. The oil's high smoke point and aggressive flavour anchor the curry. Slice the onions thin and fry them in the hot oil until deep golden, the edges darkened and papery. This takes 8–10 minutes and builds the bangladeshi-cuisine foundation through caramelisation, not mere softening.

Add ginger and garlic pastes together — they fry faster in tandem than separately — and stir constantly for 90 seconds. The paste will darken slightly and stop smelling raw; this is your cue. Dust in the turmeric and cumin, stirring for another 30 seconds to cook out the powder's raw edge and distribute the colour evenly. The turmeric should look integrated, not gritty.

Tip in the prawns — they should hit the hot pan with a sharp sizzle — and cook for 2 minutes without moving them. They'll begin to curl and the tails will pink at the edges. Turn them once and cook another minute. Pour the coconut milk directly over the prawns without waiting; this arrests the cooking slightly and prevents them from toughening. Add the bay leaves, cinnamon stick, and slit green chillies. Maintain a low simmer — small bubbles breaking the surface, not a rolling boil, which will split the prawns and curdle the coconut.

After 5 minutes, the prawns will be opaque all the way through and the sauce should have thickened fractionally as the coconut milk emulsion settles. Taste and season with salt. The sauce should coat each prawn lightly; if it looks too thin, you've either used coconut milk that's too watery or the heat's been too gentle. A proper malai curry is creamy and concentrated, not a soup. Serve over steamed rice, spooning the sauce over the prawns so it doesn't separate.