Chingri macher malakari

Ingredients:

1. 2 Tiger Prawns       
2. 1 big onion, grated
3. 1 tsp ginger paste
4. 2 green chillies, slit
5. 2/3 cup coconut milk
6. 1 tsp turmeric powder
7. 1 tsp chilli powder      
8. 1 inch cinnamon            
9. 1 cardamom          
10. 2 cloves                    
11. 1 bay leaf
12. 2 tbsp mustard oil
13. 1 tsp ghee  
14. 1/2 tsp garam masala
15. 1 tsp Sugar
16. Salt, to taste

Method:

Deshell and clean the prawns carefully  keeping the tails intact.
Sprinkle 1/2 tsp of Salt and 1/2 tsp of Turmeric Powder on the prawns and mix well.
Heat 1 tbsp of mustard oil in a frying pan till smoking hot. Cool the oil. Add the prawns and fry till light golden.
Keep aside.
Lightly crush the cinnamon, cardamom and cloves in a mortar and pestle.
Heat a tbsp of oil in the same pan, add the bay leaf and the ground spices and stir till the spices release their aroma.
Add the onion and ginger pastes and fry on a low flame till they turn golden brown.
Add the sugar, turmeric powder and chilli powder and saute until oil is released from the fried masala. (Splash a little water if the spice mixture is getting a bit too dry)
Add the coconut milk while continuous stirring. (You wouldn't want the coconut milk to curdle, so continuous stirring is imperative). Bring the curry to a light simmer and add the fried prawns.
Cover and cook on a low flame till the prawns are cooked.
Add the slit green chillies and salt to taste.
Once the gravy thickens add the ghee and a pinch of garam masala powder. Serve hot with rice.