Chingri malai curry

Ingredients

• 600 gCrustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
• 400 gCoconut milk, used in cooking
• 180 gOnions, raw
• 20 gGinger root, raw
• 20 gPeppers, hot chili, green, raw
• 20 gOil, mustard
• 5 gSpices, turmeric, ground
• 3 gSpices, cumin seed
• 3 gSpices, coriander seed
• 2 gSpices, pepper, red or cayenne
• 100 gBeverages, water, tap, drinking
• 1 gSalt, table

Method

1. Finely chop onion, grate ginger and split the chilli lengthwise. Pat shrimp dry and toss with 2 g turmeric and 1 g salt.
2. Heat mustard oil to 170 °C in a deep pan. Fry shrimp in one layer for 2 minutes per side, then lift them to a plate; leave the oil in the pan.
3. Add onion, ginger, remaining turmeric, cumin, coriander and cayenne to the same oil. Stir at 165 °C for 4 minutes until onion softens without scorching the spices.
4. Pour in coconut milk and 100 g water, then add chilli. Let it bubble gently at 85 °C without a hard boil for 17 minutes so the sauce stays smooth.
5. Return shrimp and all their juices to the sauce and warm at 85 °C for 6 minutes. Serve immediately; all mustard oil remains part of the served sauce.