This weekend was all about Bengali food fare, this recipe has been contributed by my dear husband who is a big foodie and a pro cook. This curry is my husband’s favorite and he can eat it all day everyday without complaining. Most people (including me, before I met my husband) think that coconut is not a popular ingredient in Bengali cooking, but it is used in many recipes. This recipe traditionally calls for tiger prawn or golda/bagda chingri (in bengali) but we couldn’t find any in our local supermarket so we used regular jumbo shrimp instead.
1 pound Shrimp (may or may not peel them)
1 Large Onion
1 inch Ginger
2 tsp. Turmeric powder
1 tsp. Cumin powder
1 tsp. Red chilli powder
1 tsp. Garam masala powder
2-3 inch Cinnamon stick
2 Cardamom pods
1 tsp. Cumin seeds
1 cup Coconut milk
2 Green chilies (slit lengthwise)
Salt as required
5-6 tbs. oil
1 tbs. ghee
Preparing the Shrimp:
- Shell the shrimp and toss with 1 tsp. of turmeric powder and some salt, let it sit for about 20 minutes.
- Heat 2 tbs. of oil, make sure the oil is hot before you add shrimp to it. The oil should sizzle when you add shrimp to it.
- Add the shrimp and saute till it turns orange, keep aside. Note: You need to be careful when cooking shrimp as it gets tough and rubbery when overcooked.
- Take the shrimp out and keep aside.
Preparing the gravy or curry:
- Grind 1 large onion, 1 tomato and 1 inch ginger to a fine paste.
- Heat 3 tps. oil in the same pan.
- Add cardamom, cinnamon, cloves and cumin seeds and saute till you smell the aroma.
- Add onion-tomato-ginger paste, left over turmeric, chili and cumin powder and cook for 5-6 minutes on low-medium flame.
- Add sugar and salt.
Putting it all together:
- Add shrimp, green chilies and cashews.
- Add 1/2 cup water and simmer for 2-3 minutes.
- Add coconut milk, clarified butter or ghee and garam masala and simmer for about 2 minutes.
Serve hot with a big bowl of steamed rice!