Bengal-style Creamy Shrimp Curry

Bengali cuisine is very rich in flavors. The use of coconut and mustard oil is

very distinctive in this style of cooking.

SERVES 6

1 tablespoon ground turmeric powder

2 tablespoons mustard oil

1 1/2 pounds medium-sized shrimp, peeled and deveined

salt to taste

2 tablespoons vegetable oil

1 tablespoon mustard seeds

1/2 teaspoon cloves

A 2-inch cinnamon stick

1 bay leaf

1 medium-sized onion, finely chopped

1 teaspoon cayenne pepper

1 cup coconut milk

1 teaspoon fresh coriander leaves, chopped

Make a paste of turmeric, 1 tablespoon mustard oil, and salt. Apply the mixture to the shrimp. Cover and refrigerate for at least an hour. Heat the remaining oil in a medium-sized sauté pan over medium heat and sauté the marinated shrimp for 3 minutes. Remove from heat and keep aside.

Heat the vegetable oil in a large skillet over medium heat. Add mustard seeds, cloves, cinnamon stick, and bay leaf. Cook, stirring constantly until it is toasted and fragrant—about 2 minutes. Add chopped onions and cook till it is translucent—about 2 minutes. Add cayenne pepper and 1/2 cup water and cook until the oil separates—about 5 minutes.

Lower the heat and add the coconut milk and the sautéed shrimp. Simmer until the shrimp are cooked—about 4 minutes.

Transfer to a serving dish and garnish with fresh coriander leaves.