Shrimp Coconut Curry Or Prawn Malai Curry

• 1 pound large prawns (about 25-30)
• 1/4 teaspoon turmeric
• 1 pinch salt
• 2 tablespoons mustard/canola oil
• 4 green cardamoms
• 1 piece cinnamon stick
• 1 bay leaf
• 1/2 teaspoon cumin seeds
• 1 teaspoon ginger paste
• 1 cup onions, very finely chopped
• 2 green chilies, chopped
• 1/2 teaspoon turmeric powder
• 1 cup coconut milk
• 1 teaspoon salt (or to taste)
• 1 teaspoon sugar
• 2 teaspoons mustard powder
• 1 teaspoon ghee

1. Add turmeric and salt to the prawns and mix well. Let sit for 5 minutes.
2. Heat mustard oil (or canola oil) in a pan, add the prawns and saute for 2-3 minutes. Remove from oil with a slotted spoon and drain on a paper towel lined plate.
3. To the same oil, add cardamoms, cinnamon, bay leaf, cumin seeds, and ginger paste (add some extra oil if necessary).
4. As soon as they start spluttering, add onions. Saute the onions over medium to low heat until soft and golden.
5. Add the chopped green chilies, mustard powder, and turmeric. Add a little bit of water and cook for 4-5 minutes, or until the onions completely melt.
6. Add coconut milk and bring to a boil.
7. Add salt and sugar. Give it a taste to check for seasonings.
8. Reduce the heat to a simmer and cook until oil separates, about 5-6 minutes.
9. Add the fried prawns, bring the pot to a boil, and finish with ghee.rnServe with steamed white rice.

prawns, turmeric, salt, canola oil, green cardamoms, cinnamon, bay leaf, cumin seeds, ginger paste, onions, green chilies, turmeric powder, coconut milk, salt, sugar, mustard powder, ghee

Taken from food52.com/recipes/37311-shrimp-coconut-curry-or-prawn-malai-curry (may not work)