First, wash the prawns thoroughly with water and ten devein each one of them.

Next, add 1 tsp Turmeric powder, 1 tsp Red Chili Powder, and salt to taste the prawns and marinate them nicely. Cover and keep them aside for bout 20 minutes.

Now, wash and cut the tomatoes roughly. Peel and roughly chop the onions.

Blend them together into a smooth paste along with the two green chilis. When done keep them side.

Wash, peel, and cut the potatoes into medium-sized cubes. Keep them side.

After this, take a kadhai or a cooking pot and add about 4 tbsp Mustard oil.

Let the oil heat until it smokes a little. Keep the flame on medium.

Gently lower the prawns one by one into the kadhai and fry them until they turn pinkish. When done, immediately transfer them onto a plate. (if it is fried too much the texture will turn rubbery).

When all the done, add oil to the kadhai or cooking pot if needed.

Add in the potato cubes and fry them from all the sides.

Add salt to taste and stir them nicely.

Cook the potatoes until they are cooked through.

When done, take them out of the kadhai and keep them aside.

Add oil if needed. Keep the flame on medium.

Now, add the bay leaves (tear them from the middle), cloves, cardamom, cinnamon stick (break them into pieces), and the dried red chilis (break them from the middle).

Stir them until fragrant and then add the ginger and garlic paste.

Stir them nicely until the raw scent is gone.

To this, add the onion, tomato, and green chili paste.

Stir them together.

Continue to stir and let the masala cook.

After about 5-6 minutes, add the turmeric powder, cumin powder, red chili powder, salt to taste and sugar to taste (optional). Keep the flame on low to medium.

Mix them nicely with the masala. Add splashes of water in between if needed.

Let the masala cook until the oil separates from it.

Next, add the coconut milk together with the coconut water.

Keep on stirring and incorporate everything nicely.

When the gravy starts to simmer, add 1 ½ cups of water in it.

Combine again and let them come to a boil.

After this, remove the lid and turn the flame to medium to high.

Stir them consistently and let the gravy become semi-thick.

Take a taste test. Add salt if needed.

Transfer the Chingri Macher Malai Curry into a serving bowl.

Garnish the dish by sprinkling 2 pinches of Garam Masala Powder and a slit green Chili. Cover the bowl for about 5-6 minutes prior to serving.