Bengal-style Creamy Shrimp Curry

Goan cuisine is the most diversified of all Indian cuisines. The Southern

Indian flavors, the Mughlai influence, and the Portuguese interpretation,

make it very rich in flavors.

SERVES 6

2 tablespoons vegetable oil

1 tablespoon mustard seeds

1/2 teaspoon cloves

10 cardamom pods

A 2-inch cinnamon stick

1 bay leaf

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

1 medium-sized onion, finely sliced

2 teaspoons curry powder

1 teaspoon cayenne pepper

1/2 cup tomato puree

1 cup coconut milk

2 cups water

salt to taste

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

1 tablespoon fresh lemon juice

2 tablespoons coconut flakes

Heat vegetable oil in a large skillet over medium heat. Add mustard seeds,cloves,cardamom, cinnamon, and bay leaf. Cook, stirring constantly, until it is toasted and fragrant—about 2 minutes. Add garlic and ginger, and fry for another minute. Add sliced onions and cook, stirring until it is lightly browned—about 5 minutes.

Add curry powder and cayenne pepper. Cook until the mixture becomesvery fragrant—about 2 minutes. Add tomato puree and coconut milk. Cook until the oil separates from the sauce.

Add the water and salt and bring it to boil. Lower the heat and simmer—uncovered—stirring occasionally until it achieves sauce like consistency.Bring it to simmer and add the shrimp. Mix well, cover, and cook until the shrimp are just cooked through—about 5 minutes.Add the lemon juice and mix.

Transfer to a serving dish and garnish it with coconut flakes.