Wash, peel and devein the prawns keeping the tails intact. You can retain the heads too if you like. Add ¼ teaspoon each of turmeric powder and salt to the prawns and mix well to coat each.
Make a smooth paste of the onion. Mince garlic cloves and grate the piece of ginger.
Heat 1 tablespoon of oil in a wok and sauté the prawns quickly for a minute. Take out from the wok and set aside.
Heat the remaining oil in the same wok in which the prawns were sautéed. Once the oil is hot, reduce the flame to low and temper it with the bay leaf, cloves, cardamoms and cinnamon stick.
As the spices start to crackle and release their aroma, add the minced garlic. Saute it for a minute on low flame making sure it doesn't burn.
Add the onion paste and saute till golden brown and soft for about 8 to 10 minutes.
Next add grated ginger and continue sauteing for 2 more minutes until the raw smell of ginger is gone.
Now add the beaten curd/yogurt, turmeric powder, sugar & salt and give a quick stir to mix everything well. Keep sauteeing for a few minutes until oil starts to release. If the gravy looks too thick, add half a cup of warm water and bring it to boil.
Once the gravy comes to a boil, add the sautéed prawns. Cover and cook on low heat for 5 minutes to let the prawns soak up all the flavors. Uncover the wok and check if the prawns are cooked through.
If you want the gravy thicker, boil off excess water by keeping it on high for 2-3 minutes more until it reaches your desired consistency.
Remove from heat and sprinkle the garam masala all over. Cover and let it rest for 5-10 minutes before serving.
Serve the tempting chingri malaikari with basmati rice. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/07/chingri-malaikari-chingri-malai-curry/