Chingri malai curry

Ingredients
1) jumbo Prawns/white prawns

Golda

/Tiger prawns -1/2 kg
2)1 Can of coconut milk
3)1 big onion finelychopped
4)1/2 tsp turmeric powder

5)1tsp chilli powder (adjust it according to taste)

6)1 tbsp coriander powder.

7)1/2 tsp cumin powder

8) 2 tsp garam masala
9)salt according to taste

10) 1 big tomato chopped

11) 1 tbsp ginger garlic paste

12) 1/2 tsp mustard seeds

turmeric powder

chilli powder

13)2 bay leaves
14)4tsp oil

garam masala

Preparation

Clean the prawns and de-vein them(you can also purchase frozen de -vein prawns) and take off the skin.sprinkle pinch of salt and turmeric and keep aside for 10-15 mins. Take a non stick pan and heat 2tsp oil and then add the prawns and stir it for a minute and keep aside.Then add 2 tsp of oil to the same pan and after the oil heats up add mustard seeds.Once it splutter add onion,bay leaf and keep frying till it becomes light golden colour. To this add cumin powder,turmeric powder,red chilly powder,coriander powder,garam masala powder, salt and stir for 1 min till the aroma of the spices spread and the oil separates. Now add chopped tomato to it and fry till tomato are soft and mix well with the remaining masala. Then add the prawns and cover it for sometime. Remove lid and add half a cup of water and cook till prawns have softened.Now add coconut milk and let it come to boi.Cover it for some more time till the gravy thickens. Chingri malai curry is ready!!!