Chingri Malaikari
1kg large tiger (bagda chingri) or giant freshwater (golda chingri) prawns
bay leaves 3 pcs; dried red chillies 3 pcs; cloves 4 pcs; cardamom 4 pcs; cinnamon 2 pcs
plain yoghurt   60g; onion paste  200g
green chillies  6 pcs; ginger paste  20g
ghee  10g; vegetable oil  50g
turmeric  4g; kashmiri red chilli  1 tsp; salt 
 24g; sugar  36g; bengali garam masala  ½ tsp
first-press coconut milk   300g
second-press coconut milk   200g
clean the prawns
antennae
left eye
right eye
legs
we’re keeping the two beautiful blue legs 
 intact for presentation;  you may cut them off
watch full video: how to clean and  devein prawns (link in description)
cut along the back
locate the intestine
discard
cut a triangle out of the prawn head
In large prawns, the stomach may contain food/algae.
It is usually black in colour and harmless.
Remove it if you want.
discard
coat with ½ tsp salt
¼ tsp turmeric
we have also left the shells on; you may remove them if you like
heat the pan well
vegetable oil
prawns
fry prawns in batches for 45 seconds on each side
set aside
If not too burnt, use the same oil. It has the flavour of the prawns
ghee
temper with dried red chillies
bay leaves, cardamom, cinnamon, cloves
onion paste
add all the sugar: it will help brown the onions
sauté onions on medium heat until brown; stir frequently (10 minutes)
turmeric, kashmiri red chilli
a splash of the thin coconut milk to help fry the spices
ginger paste
sauté on medium heat for 5 minutes
add a splash of thin coconut milk 
whenever the spices dry out
beat yoghurt until lump-free
stir vigorously to prevent yoghurt from splitting
slit green chillies
salt
rest of the thin coconut milk
keep cooking until oil separates (4 minutes)
thick coconut milk
fried prawns
don’t forget the drippings!
cover and bubble on low heat (5 minutes)
don’t overcook or the prawns will become 
tough and chewy!
bengali garam masala (link in description)
