First marinate the prawns in a mixture of salt and turmeric. Keep aside for 15 minutes.
Heat oil in a pan and fry the marinated prawns to a golden brown color. Drain and keep aside.
In the remaining oil, add bay leaf, ginger-garlic paste, onion paste, garam masala, green chilly and tomato puree. Saute in low heat for a few minutes.
Once the oil separates from the gravy, stir in fried prawns. Mix well.
Now add coconut milk along with 1/2 cup of water and bring to boil. Simmer for a few seconds.
Heat ghee in a pan, fry shallots, fennel seeds and curry leaves.Pour it on the gravy.
Remove pan from fire.
8)Bengali prawn/jhinga malai, a popular Bengali prawn curry, is ready. Serve hot with rice, chappathy etc.