Back to 4 servings 1 lb large prawns, head-on if possible, otherwise peeled and deveined 1 tsp turmeric powder, divided: half for marinade, half for gravy 1 tsp salt, divided, plus more to taste 4 tbsp mustard oil or vegetable oil, divided 1 large onion, grated to a paste 1 tbsp ginger paste 3 cloves garlic, finely chopped; fried then removed 2 bay leaves 4 green cardamom pods, lightly crushed 4 cloves, lightly crushed 2 small cinnamon sticks, lightly crushed 1 tsp sugar 1 tsp red chili powder, or Kashmiri chili powder for color 2 green chilies, slit 1 can (about 14 oz) coconut milk, full-fat, unsweetened; avoid stabilized brands if possible 0.5 tsp garam masala, plus a pinch more to finish 1 tsp ghee, optional, to finish
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1 Step 1: Clean the prawns, keeping heads on if using, and pat dry. Toss with half the turmeric and half the salt and rest for 30 minutes.2 Step 2: Heat 2 tablespoons of the oil in a heavy pan over medium-high heat. Fry the prawns in batches for about 1 minute per side until pale golden, not fully cooked. Drain on paper towels.3 Step 3: In the same oil, fry the chopped garlic until fragrant, then remove it so the oil is flavored but the gravy stays smooth.4 Step 4: Reduce the heat, add the remaining oil, and add the bay leaves, cardamom, cloves and cinnamon. When they sizzle, add the grated onion and sugar and fry, stirring often, until deep golden and the oil begins to separate from the paste, about 10 minutes.5 Step 5: Add the ginger paste and the remaining turmeric and cook for 2 minutes. Stir in the red chili powder and 2 tablespoons of the coconut milk to keep the spices from sticking.6 Step 6: Pour in the remaining coconut milk and about 1/3 can of water. Add the green chilies and salt, bring to a gentle simmer, and cook for 6 minutes.7 Step 7: Add the prawn heads and a few fried prawns to flavor the gravy, then simmer on low for 20 to 25 minutes until the sauce is thick and creamy and oil floats on the surface.8 Step 8: Remove the heads, add the remaining fried prawns and the garam masala, and simmer 3 to 4 minutes until the prawns are opaque and firm, pink-tinged and no longer translucent. Do not overcook.9 Step 9: Finish with a pinch of garam masala and the ghee if using. Adjust salt and serve hot with white rice or pulao.getsaucepan.com/r/46c69073-3ee9-5353-9d8a-e2068be9efd1
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