Bengali shrimp and yam curry (ol chingri)

Ingredients

• 300 g of large prawns
• 250 g of elephant yam (ol)
• 1 chopped onion (about 150g)
• 1 teaspoon of garlic paste
• 1 tablespoon of ginger paste
• 1 teaspoon of turmeric
• 1 teaspoon of chili powder
• 1/4 teaspoon of ground cumin
• 1/4 cup of dried cilantro
• 6 to 7 green chili peppers
• 1 tomato
• 2 bay leaves
• 2 dried red chili peppers
• 1/2 cup of sugar
• 4 tablespoons of mustard oil
• salt
• water
• 1 tablespoon of freshly chopped cilantro

Wash the sweet potato and cut it into sticks about the thickness of a finger; applying a little oil to your hands will help prevent them from drying out. Rinse and drain.

Remove the shells from the shrimp, keeping the head and tail if you wish, rinse them, lightly salt them, and then rub them with turmeric. Let them sit for 5 minutes.

Heat the mustard oil and sauté the shrimp for 1-2 minutes, until they turn pink; set aside.

In the same pan, brown the bay leaf and the dried chili peppers, then add the onion and cook until it is golden brown.

Add the ginger and garlic paste, then the chopped tomatoes, and cook until they soften and the oil separates.

Add the turmeric, chili powder, cumin, and cilantro powder, and cook for 2-3 minutes over low heat.

Add the sweet potato and stir for 4 to 5 minutes to coat it in the spices.

Cover the pot with a lid and cook over medium heat for 15 to 20 minutes, or until the sweet potato is tender.

Season with salt and sugar, add the shrimp and green chili peppers, then simmer, covered, for 5 to 6 minutes.

Garnish with cilantro, cover and let it sit for 2-3 minutes, then serve hot with rice.