Prawn Malai Curry

Recipe View 5 mins **Step 1: Crafting the Garam Masala (5 minutes)**: In a dedicated coffee grinder or spice mill, transform cardamom seeds, 3 whole cloves, and 3 cinnamon sticks into a fragrant, fine powder. Reserve this aromatic blend to awaken the senses.

Recipe View 10 mins **Step 2: Infusing the Base (10 minutes)**: Heat vegetable oil in a skillet over medium heat. Introduce 4 whole cloves, 4 cardamom pods, and 2 cinnamon sticks; allow them to sizzle and perfume the oil for a few seconds. Be cautious, as cloves may playfully pop! Stir in grated onion and reduce the heat to medium-low. Sauté until the liquid evaporates and the onion loses its raw edge, approximately 5 minutes. Incorporate ginger and garlic pastes, cooking for 2 minutes while stirring constantly to prevent sticking.

Recipe View 10 mins **Step 3: Building the Flavor Foundation (10 minutes)**: Stir in turmeric and cayenne pepper, allowing their vibrant colors to meld with the onion mixture. Add chopped tomatoes and cook until softened, about 5 minutes. Pour in water, cover the pan, and simmer for an additional 5 minutes, allowing the flavors to deepen and harmonize.

Recipe View 8 mins **Step 4: The Creamy Embrace (8 minutes)**: Introduce the coconut milk, stirring well to create a luscious, creamy base. Just before the mixture reaches a boil, gently fold in the prawns. Sprinkle the majority of your freshly ground garam masala over the mixture, saving a pinch for a final flourish. Gently stir to combine. Important: avoid covering the pan at this stage, as the coconut milk may curdle, compromising the texture.

Recipe View 5 mins **Step 5: The Grand Finale (5 minutes)**: As soon as the prawns turn pink and are cooked through, typically 3 to 5 minutes, enrich the dish with a teaspoon of ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the curry to intensify the aroma. Serve immediately with fluffy basmati rice, savoring the delightful fusion of flavors.