Traditional Bangali Chingri Malai Curry

Ingredients: (serves 4)

Fresh Large Shrimps: 16 to 20 pieces

Coconut Milk: 1/4 cup

Fresh Mustard paste: 3 table spoons

Onion paste: 1/2 cup

Ginger and Garlic paste: 1 table spoon

Fresh Creme: 1/4 cup

Bengal Spices 1 tea spoon

Mustard Oil for cooking

Turmeric, Chili , Salt and Pepper to taste

Preparation: (time 15 minutes)

Soak the shrimps in Warm Salt water. In a plan on medium heat, add mustard oil. Toss in the Bengal Spices ('Paanch Phoran' in Hindi). Once the spices start spluttering, add ginger garlic paste and soon after add the onion paste. Once the paste gets a good saute, add Coconut milk, Mustard paste and fresh creme. Salt, Turmeric and Chili powder to taste and color. Let the mix cook on medium heat for 5 minutes so that the spices integrate with the ingredients.

Once the sauce starts reducing, add the shrimps and cover the gravy and let it simmer for another 5 minutes. Let the curry sit for 10-15 minutes before serving!