Creamy Shrimp Curry
Inspired by the classic Bengali Macher Jhol, my recipe for curried shrimp uses Paanch Phoran - a fragrant mix of fenugreek, fennel, cumin, mustard and onion seeds. Just a teaspoon of this aromatic blend combined with fresh tomatoes and yogurt make this creamy, aromatic sauce that is great with white fish or shrimp.

Ingredients for Creamy Shrimp Curry

24 pieces large shrimp, peeled and deveined 
1 teaspoon turmeric powder
1/2 teaspoon chili powder
1 teaspoon salt
2 tablespoons ghee or coconut oil 
15-20 fresh curry leaves 
1.5 tablespoons finely chopped ginger
2 fresh red chili or green chilies
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
250ml or 1 cup plain yoghurt, at room temperature 
2 medium or 300g tomatoes, roughly chopped
1/4 cup chopped coriander leaves
10-12 pieces okra or green beans, cut into 1-2 inch pieces

Recipe
1. Place yogurt, tomato, ginger, fresh chili, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder, 3/4 teaspoon salt in a blender and blend until very smooth. Set aside.
2. Sprinkle 1/4 teaspoon salt, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder all over shrimp. Set aside.
3. Heat ghee/oil in a large non-stick pan or wok, add cumin seeds, mustard seeds, and fennel seeds followed by curry leaves. Let them crackle. 
4. Next add shrimp and stir fry for 2-3 minutes on medium heat. Pour in blended sauce followed by okra.
5. Stir, and cook on medium-high flame for about 10 minutes until oil surfaces. Add 1/2 cup of water, bring to a boil. Garnish with coriander leaves. Serve hot with steamed rice.
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