Marinate prawns with ½ tsp of salt and ½ tsp of turmeric powder. Keep them aside for 10 minutes.

Heat 1 tbsp of mustard oil in a pan on a low to medium flame.

Once hot, slide the marinated prawns one by one.

Sauté them on both sides for about 2 minutes.

Take them out on a plate when done.

Add 2 tablespoons of mustard oil to the same pan.

Add the whole spices. Sauté them on medium heat for about 10 seconds or until you can smell their aroma.

Add the onion paste. Fry till light brown.

Add the tomato paste. (Pro tip: I prefer using tomato paste to store-bought puree. It renders the authentic taste).

Then add the ginger-garlic paste.

Add half a cup of thin, second-press coconut milk to prepare the gravy.

Add ½ tsp of salt, 1 tsp of turmeric powder and the powdered spices and stir well.

When oil separates from the paste and spice mixture, add the remaining coconut milk. (Pro Tip: I stir in the remaining coconut milk gently and let the gravy simmer rather than boiling it aggressively.

After the gravy reduces a bit, add the fried prawns.

Cook for about 5 minutes. Sprinkle the garam masala powder and sugar.

Simmer the curry for 5 minutes more until a creamy texture is achieved.

Finish it off with 1 tsp of ghee and a pinch of garam masala powder. Chingri malai curry is ready.