Malai Curry ( Shrimp coconut cream curry)

This is a very popular Bengali (West Indian ) dish. I make it often. It's very yummy, rich and fills your stomach well too.

Preparation time- 15 mins
Cooking time- 15 mins
Serves- 6

Ingredients-
Shrimps(prawns)- 1kg
Coconut milk or powder- 3cups(Light) + 1 cup(dense)
Ginger and Garlic paste- 2 table spoon
Onion paste- 2 medium sized
Kashmiri red chili powder- 2 Table spoon
Cumin powder- 1 tea spoon
Whole cumin- 1/2 tea spoon
Bay leaves- 2
Musturd oil- 1/2 cup
Garam masala- 1/3 tea spoon
Boiled potato- 2 medium sized(optional)
Green chilli- 2-3
Salt- as per taste

For garnish-
Mint leaves or coriander leaves
Milk Cream
Pinch of chilli powder

Get set go...
1) Make a light mixture of coconut milk powder(4/5 table spoon) with warm water. Enough for 3 cups. Also make another one cup of the same but this time, dense(6 table spoon of powder) Or better if you have coconut milk already. Keep aside
2) Heat the oil in a frying pan or a wok.
3)On medium heat, add the cumin, bay leaves, a pinch of garam masala powder.
4) Add the onion paste( Grind pieces of 2 medium sized onions). Saute for a minute.
5) Add the ginger garlic paste, cumin powder and red chilli powder and saute.
6) When the mixture looks a little brownish, Add the prawns and the green chillies. Saute for 2 minutes.
Optional- You can add fried potatoes(Boiled prior to frying).
7) When you see oil coming out of the mixture at sides, add the 3 cups of light coconut milk(1).
8)Let it cook for 4/5 mins, covered with a lid.
9)Add the rest of garam masala powder and the cup of dense coconut milk(1) on top of it.
10)Leave it for a minute on heat.
11) To garnish, add mint leaves or coriander leaves, pinch of red chilly powder and milk cream.

Tip-
1) Light coconut milk is added first to avoid curdling of the milk. Make sure to add both of them at given point of times.
2)Freshly grated coconut can be added too along with the coconut milk. It enhances the taste.