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1
Heat 60ml oil or ghee in heavy-bottomed pan over medium heat; add sliced onions, cook until deep golden-brown, 12 minutes, stirring frequently to ensure even colour; add garlic and ginger, cook 3 minutes until raw smell dissipates.
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2
Add minced green chillies, cinnamon stick, crushed cardamom, and bay leaves; cook 2 minutes until fragrant.
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3
Stir in ground coriander, cumin, turmeric, garam masala, and asafoetida; cook 1 minute to bloom spices — mixture should be very aromatic.
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4
Pour 300ml coconut cream slowly, stirring continuously to ensure even incorporation; simmer gently for 3 minutes without boiling — do not allow cream to break.
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5
Add 100ml coconut milk and 100ml fish stock; bring to gentle simmer; season with salt and grated jaggery, stir until dissolved.
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6
Gently slide prawns into simmering gravy; stir carefully to coat each prawn with sauce; simmer uncovered for 8 minutes until prawns just turn opaque and curl slightly — do not overcook as they will become tough; stir occasionally but gently.
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7
Remove from heat; season with lemon juice and black pepper; adjust consistency — curry should be creamy and cling to prawns, not soupy; if too thick, add thin coconut milk; if too thin, continue simmering to reduce.
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8
Transfer to serving vessel, maintain gentle warmth until service; serve with steamed basmati rice, allowing creamy sauce to soak into grains; garnish with fresh coriander leaves and sliced green chillies; chingri malai curry is best eaten immediately while prawns are tender and sauce is warm and silky.
