Bengali Shrimp Malai Curry

Instructions

1. Prepare the shrimp
   Clean and devein the shrimp, leaving tails on. Pat dry with paper towels and set aside. Marinate with 1/2 teaspoon turmeric powder and a pinch of salt for 10 minutes.
2. Heat the oil
   In a large, heavy-bottomed pan, heat the mustard oil until it reaches smoking point. If using mustard oil, let it smoke slightly to reduce its pungency, then lower the heat.
3. Sauté the aromatics
   Add the chopped onions to the hot oil and sauté until they turn translucent. Add the ginger paste and garlic paste and cook for 1-2 minutes until the raw smell disappears. Add green chilies and stir well.
4. Add the spices
   Add the remaining turmeric powder, cumin powder, and coriander powder. Stir well and cook for 1-2 minutes on low heat until the spices are fragrant. Add the chopped tomato and cook until it softens.
5. Cook the shrimp
   Add the marinated shrimp to the pan and cook for 2-3 minutes on medium heat, stirring occasionally until they start to turn pink. Be careful not to overcook the shrimp as they will continue to cook in the curry.
6. Add coconut milk
   Pour in the coconut milk and stir gently. Add sugar and salt to taste. Bring the curry to a gentle simmer, but do not allow it to boil vigorously as this may cause the coconut milk to split.
7. Simmer and finish
   Let the curry simmer on low heat for 5-7 minutes until it thickens slightly and the flavors meld together. Add the garam masala, stir well and cook for another minute. Adjust the seasoning if needed.
8. Serve
   Turn off the heat and garnish with fresh chopped cilantro. Let the curry rest for 5 minutes before serving. Serve hot with steamed rice or Bengali pulao rice.