Chingri malai

Instructions

1. Thread each prawn lengthwise onto a small bamboo skewer, then place in a shallow dish. Sprinkle with the turmeric and a good pinch of salt, toss gently and stand for 5 minutes.
2. Meanwhile, for the Bengali garam masala, place the spices in a dry frying pan over medium-low heat and cook, shaking the pan occasionally until fragrant. Transfer to a mortar and pestle or spice grinder and grind into a powder. The garam masala will keep in an airtight container at room temperature for up to 2 months.
3. Heat all but 1 teaspoon of mustard oil in a large frying pan over high heat. When hot, add the prawns and cook for 1 minute on each side. You just want them lightly browned but not cooked through.  Remove the prawns from the pan and set aside.
4. Add 1 tablespoon of ghee to the pan. Add the cumin, cinnamon and cardamom and stir over low heat just until fragrant. Add the garlic and ginger and stir for 1 minute, then add the onion and a pinch of salt. Increase the heat to medium and cook until lightly caramelised. Transfer the mixture to a blender and blitz into a smooth paste.  
5. Return the onion and spice paste back to the pan over medium heat. Add the bay leaf, red chilli powder, jaggery and 1 ½ teaspoons Bengali garam masala and stir to combine well. Gradually stir in the coconut cream until well combined. If the sauce is too thick, add a little water. Bring to a gentle simmer, then add the prawns and spoon the gravy over the top of the prawns. Cover and cook for 2-3 minutes. Turn the heat off completely and allow the prawns to cook in the residual heat for another few minutes.  
6. Spoon the sauce onto a serving plate, top with the prawns, squeeze over a wedge of lime and drizzle with the remaining teaspoon of mustard oil. Scatter with chopped coriander and serve with rice and the remaining lime wedges.