Preparation steps 1 Peel the prawns, leaving the tail tip on. 2 Score along the back of each prawn. 3 Remove the black vein. 4 Mix the prawns with half the turmeric and a pinch of salt. 5 Leave the prawns to rest for 15 min. 6 Soak the cashews in hot water for 15 min. 7 Rinse the basmati rice in cold water until the water runs clear. 8 Soak the rice for 20 min in cold water. 9 Cut the onions into chunks. 10 Blend the onions to a smooth paste. 11 Finely grate the ginger. 12 Drain the cashews. 13 Blend the cashews with a little of the coconut milk to a smooth cream. 14 Slit the chillies lengthways. 15 Drain the rice. 16 Cook the rice in a large pan of boiling salted water for 9 to 10 min. 17 Drain the rice and leave it to rest, covered, for 5 min. 18 Heat the oil in a frying pan over medium heat. 19 Sear the prawns for 1 min on each side, just until they turn pink. 20 Set the prawns aside on a plate. 21 Sizzle the bay leaf, cardamom, cinnamon and cloves in the same oil for 30 seconds. 22 Add the onion paste. 23 Cook the onion paste for 8 min over medium heat, stirring, until pale golden without browning. 24 Fry the ginger with the onion paste for 1 min. 25 Add the rest of the turmeric, the ground cumin, the paprika and the sugar. 26 Fry the spices for 1 min, adding a splash of water so they do not burn. 27 Pour in the coconut milk. 28 Stir in the cashew cream. 29 Add the green chillies. 30 Simmer the sauce for 6 min over low heat until it coats the back of a spoon. 31 Season the sauce with salt. 32 Return the prawns to the sauce. 33 Cook the prawns for 3 min at a gentle simmer, without boiling. 34 Stir in the butter and the garam masala. 35 Leave the curry to rest off the heat for 5 min so the flavours blend. 36 Serve the chingri malai curry with the basmati rice. 