Bengali Chingri Malai Curry (Shrimp Milk Curry)

My mom being Bengali taught me how to make this recipe that I love to eat during winter time.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs medium shrimp
• 1  tablespoon turmeric powder
• 2  tablespoons  mustard oil
• 2  tablespoons  vegetable oil
• 1  medium onion, finely chopped
• 1  tablespoon mustard seeds
• 1⁄2 teaspoon clove
• 2  inches cinnamon sticks
• 1  bay leaf
• 1  teaspoon cayenne pepper
• 1  cup coconut milk
• 1  teaspoon fresh coriander leaves, chopped
•  salt

Directions

1. 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.
2. Heat the remaining oil in a medium-sized saute pan over medium heat and saute the marinated shrimp for 3 minutes. Remove from heat and keep aside.
3. 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 (for about 2 minutes). Add chopped onions and cook till it is translucent (for about 2 minutes). Add cayenne pepper and 1/2 cup water and cook until the oil separates (for about 5 minutes).
4. Lower the heat and add the coconut milk and the sauteed shrimp. Simmer until the shrimp are cooked (for about 4 minutes).
5. Transfer to a serving dish and garnish with fresh coriander leaves and eat it with Basmati Rice.