Chingri Malai Curry - Bengali Dish

Chingri Malai Curry

Ingredients
500g  tiger prawns (fresh/frozen)
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp salt
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A bay leaf
1 cinnamon stick
2 cardomom pods
3 cloves
2 onions (blended)
1 green chilli (half slit)
3 garlic cloves
A piece of ginger
A tomato(chopped)
2 tsp coriander powder
1/2  tsp red chilli powder
1/4 tsp turmeric powder
Half cup water
1 cup coconut milk
A pinch of sugar
1 tbsp ghee
Oil for frying
Garam masala
Coriander leaves
Method
Shell, devein and wash prawns using salt and turmeric.
Marinate in salt ,chilli & turmeric & keep in the refrigerator for an hour.
Just fry them & keep aside.
***
Blend onions & squeeze out the water.
Heat oil + ghee in a sauce pan.
Add the spices & fry.
Add ginger + garlic paste & fry again.
Then add blended onions along with green chilli.
Fry onions to light golden brown.
Then add coriander, chilli & turmeric powders.
Add chopped tomatoes & fry till mashed.
Add water, cover & cook for a while.
Reduce heat & then add coconut milk.
Then add fried prawns & cook on low flame.
 When cooked, remove from fire.
Garnish with garam masala & chopped coriander leaves. 
Serve with rice or any other Indian bread.