Step 1: Prepare the Prawns

1. Clean and devein the prawns, leaving the tails on for extra flavor (optional).
2. Marinate with turmeric and salt, then let sit for 10 minutes.
3. Heat 1 tbsp mustard oil in a pan and lightly fry the prawns for about 1-2 minutes per side until they turn pink. Remove and set aside.

Step 2: Cook the Curry Base

1. In the same pan, add 2 tbsp mustard oil.
2. Add bay leaf, cardamom pods, and cinnamon stick. Sauté for a few seconds until fragrant.
3. Add the chopped or blended onion and cook until golden brown.
4. Stir in ginger and garlic paste. Sauté for 1-2 minutes until raw smell disappears.
5. Add the pureed tomato, turmeric, red chili powder, and salt. Cook until the oil separates.

Step 3: Add Coconut Milk & Prawns

1. Pour in the coconut milk, mix well, and simmer for 2 minutes.
2. Add the fried prawns, sugar (if using), and green chili. Let cook for another 3-4 minutes.
3. Stir in the heavy cream (or thick coconut cream) and garam masala. Simmer for 2 more minutes until everything is well combined.

Step 4: Serve

• Garnish with fresh coriander and serve hot with steamed rice, jeera rice, or naan!