Chingri Malai Curry (Prawn Malai Curry)

Marinate the prawns with a pinch of salt and turmeric powder, and set them aside for about 10 minutes.
Heat a pan and add mustard oil, allowing it to become hot.
Carefully place the marinated prawns into the pan, one by one.
Sauté the prawns on both sides until they turn a golden brown color. Remember not to overcook them, as this can result in a tougher texture.
Once done, transfer the sautéed prawns to a plate.
In the same pan, add two tablespoons of mustard oil.
Add the whole spices and sauté them over medium heat to release their flavors.
Incorporate the onion paste into the pan and fry until it turns light brown.
Add the tomato paste and ginger-garlic paste, stirring them into the mixture.
Pour in half a cup of thin, second-pressed coconut milk to create the gravy.
Add salt and the powdered spices, and stir the mixture well.
Continue cooking until the oil starts separating from the paste and spice mixture. This will enhance the flavors.
Once the oil separates, pour in the remaining coconut milk.
Bring the gravy to a boil and then add the sautéed prawns.
Cook the prawns in the curry for about 5 minutes, allowing them to absorb the flavors.
Sprinkle garam masala powder and sugar into the curry, further enhancing its taste.
Simmer the curry for an additional 5 minutes until it reaches a creamy texture.
For the final touch, add a teaspoon of ghee and a pinch of garam masala powder, giving the dish a rich aroma and flavor.