BENGAL HAVELI-STYLE SHRIMP IN CREAM SAUCE

BENGAL HAVELI-STYLE SHRIMP IN CREAM SAUCE image

Yield 4-6 servings

Number Of Ingredients 14

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1 1/4 pound medium-sized shrimp
4 tablespoons vegetable oil
1 3" stick cinnamon
1 Indian Bay Leaf (Standard bay leaf may be substituted)
1/2 teaspoon Panch Poran spice
1 1/2 cups finely chopped onion
2 Indian style chilies, thinly sliced length-wise
2 teaspoons minced garlic
1 teaspoon garam marsala
1 teaspoon paprika, sweet or hot
1/2 teaspoon tumeric
1 cup coconut milk
salt
4 tablespoons chopped cilantro

Steps:

Peel and devein the shrimp. Rinse in cold water, pat dry on towels, and reserve Warm a large skillet over medium heat. Add the oil. When the oil is hot, and the onion and saute until the onion begins to brown. Add the cinnamon, bay leaf, Panch Poran, chilies, garlic, garam masala, paprika, and tumeric. Cook, stirring until the mixture is heated through and aromatic. Add 3/4 cup of the coconut milk or cream. Bring to a boil and then reduce to a simmer. Cook until the sauce is thick. Add the shrimp, toss to coat with the sauce. Cook, stirring, until the shrimp is pink and curls. Add the remaining coconut milk or cream and salt. Bring to a boil, turn off the heat, and correct the seasoning with salt.