First, wash the prawns thoroughly: Remove the hard shell but leave the tail on. De-vein the prawn - slit the back a little and take out the black thread. Carefully remove only the front portion of the head. Do not remove the entire head; retain the liquid inside. Now let’s start.
- Add turmeric and salt to the prawns and keep them aside for 30 minutes
- Meanwhile grind the onion to a paste.
- Heat oil and throw in the prawns. Fry till golden brown and keep aside.
- In the same oil, add the chopped garlic.
- As soon as you can smell the garlic, take it out from the oil. So, the oil is now garlic flavoured without any garlic in the gravy.
- Add bay leaves.
- Coarsely pound the cardamom, cloves and cinnamon and add them too.
- Add the onion paste when the whole garam masala starts to crackle.
- Continue frying the onion with a little bit of sugar till it turns brown.
- Add the ginger paste and cook.
- Stir and add the can of coconut milk. Add a little water in the can, mix well and add it too.
- Add red chilli powder, little turmeric powder, salt and green chillies.
- Mix well and cook. Let it simmer on low heat for about 25-30 minutes.
- When you see the oil surfacing on the gravy, add the fried prawns.
- Cook on low flame for some more time till the gravy thickens and becomes creamy.
- Serve with hot white rice or pulao.
Do try this Bengali delicacy. It can completely change your lunch or dinner and make it an absolute pleasure.