Easy Breezy Shrimp Curry

Have shrimps, will cook! inspired by my bengali roots

Ingredients

• ? 250 grams shrimp
• ? a large onion
• ? two medium sized tomatoes
• ? around 5-6 cloves of garlic (you may add a little less. I personally have a soft spot for garlic)
• ? green chillies (depending on how much twang your tongue can take)
• ? 2-3 tablespoons of yoghurt
• ? a pinch of turmeric
• ? coriander powder- about half a teaspoon
• ? garam masala powder (hindi for ?hot spices? which includes black and white peppercorns, cumin seeds, cardamom pods and cloves. This is readily available in the market) – about half a teaspoon. You can substitute this with some curry powder also
• ? mustard oil (you can use refined oil as well but being a bong i am partial to this cooking medium)
• ? salt to taste
• ? chopped coriander to garnish

Instructions

STEP 1:

Clean the shrimps and marinate them in turmeric powder, salt and a spoonful or two of yoghurt. Chop the onion, tomatoes and the garlic. In a pan, heat the mustard oil and fry the chopped onions and garlic. When slightly golden brown put in the tomatoes along with the spices and cook for about a minute before adding the marinated shrimps. Add a little bit of salt and another spoonful or two of yoghurt. Cover with a lid and cook for about ten minutes or so on low flame. The shrimps should be done by now. Throw in the chopped chillies and the coriander.

STEP 2:

STEP 3:

eat with rice or handmade bread!