Kolkata is known for its fish specialities and local fisherman pull myriad varieties of seafood off the Bay of Bengal. Mustard oil has a strong yet delicious flavor so use it sparingly.
Serves 6 | 45 minutes
2 Tbsp mustard oil
2 Tbsp ghee
1 tsp cumin seeds
8-10 kari leaves, chopped
1 cup minced onions
1 Tbsp ginger puree
1 cup canned chopped tomatoes
1 tsp ground turmeric
1 tsp chili powder
1 1/2 tsp salt
1 cup coconut milk
1 Tbsp chopped jaggery
1 lb peeled and deveined shrimp with no tails
1 cup chopped cilantro
Heat up the mustard oil and ghee in a saucepan and pop the cumin seeds. Lower the heat and add the kari leaves and minced onions and cook just until the onions are translucent - this will take around 8-10 minutes.
Then add the ginger puree, tomatoes, chili powder, turmeric, salt and jaggery and simmer for another 4-5 minutes. Add the coconut milk and continue cooking until the mixture comes together as a wet masala.
Just before serving, gently add the shrimp and cook for 2-3 minutes or just until the shrimp is cooked. Turn the heat off and let it rest for a few minutes. Garnish with cilantro and serve.
ideas / variations
Serve with basmati rice or a roti.
Substitute jaggery with brown sugar.
Replace shrimp with one inch pieces of firm fish.