Bengali Chingri Malai Curry (Shrimp Milk Curry)

• 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

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.

shrimp, turmeric powder, mustard oil, vegetable oil, onion, mustard seeds, clove, cinnamon sticks, bay leaf, cayenne pepper, coconut milk, fresh coriander leaves, salt

Taken from www.food.com/recipe/bengali-chingri-malai-curry-shrimp-milk-curry-458719 (may not work)