Chingri Malai Curry

Method

Heat oil in a large pan and fry sliced onions until golden brown, then add minced garlic and ginger, cooking for 2-3 minutes until fragrant. Add turmeric, coriander, and cumin powder, stirring constantly for 30 seconds to bloom the spices. Add the prawns and cook for 2 minutes until they start to turn pink, then pour in the coconut milk and add bay leaves, green chillies, salt and sugar. Bring to a gentle simmer and cook for 8-10 minutes until the prawns are fully cooked through and the sauce has thickened slightly. Remove bay leaves, taste for seasoning, and finish with fresh coriander leaves. Serve hot with steamed rice.