Chingri Malai Curry

Peel 600 g large tiger prawns, leaving the tails on if you like, devein them and pat dry well. Toss with half the turmeric and salt to taste, then leave to marinate for 10 minutes.

Heat 1 tbsp mustard oil in a wide pan until it shimmers slightly. Sear the prawns for 1 minute on each side, just until they change color, then transfer to a plate.

Pour in the remaining mustard oil, add the bay leaf and finely chopped onion. Fry over medium heat for 6–8 minutes until light golden, then stir in the minced garlic and ginger and cook for another minute.

In a separate bowl, mix the mustard powder, ground coriander, Kashmiri chili powder, the remaining turmeric and 100 ml water. Pour the mixture into the pan and simmer for 3–4 minutes, stirring, until the oil starts to separate from the spice base.

Add the coconut milk, sugar, salt to taste and the green chilies split lengthwise. Bring to a gentle simmer and cook on low heat for 5 minutes, until the sauce thickens slightly.

Return the prawns to the sauce and warm through for 3–4 minutes, taking care not to overcook them. Turn off the heat, add the lime juice and stir gently.

Let the curry rest, covered, for 5 minutes, sprinkle with fresh cilantro and serve hot with steamed rice.