Golda chingri roast, Bengali jumbo prawn yogurt curry

Ingredients

• 500 g of large, fresh prawns (4-5 prawns)
• 2 cups of finely chopped onion
• 1 1/2 tablespoons of ginger paste
• 1 tablespoon of garlic paste
• 2 medium tomatoes, chopped or pureed
• 1/2 cup of plain yogurt
• 4 to 5 green chili peppers, whole and slightly split
• 2 leaves of Indian bay leaf (tej patta)
• 3 cardamom pods
• 2 cinnamon sticks, each 2.5 cm long
• 4 cloves of allspice
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cilantro
• 1 1/2 teaspoons of Kashmiri chili powder
• 1/2 teaspoon of turmeric, plus a little extra for the marinade
• 1 tablespoon of cashew nut paste (optional)
• 1/2 teaspoon of garam masala
• 2 drops of kewra water (optional)
• salt
• A pinch of sugar
• 1/2 cup of neutral oil or mustard oil
• 1 tablespoon of ghee
• Chopped cilantro, for serving

Rub the shrimp with a little turmeric and salt, and let them marinate for 15 minutes.

Make sure to heat the half-cup of oil in a pan and cook the shrimp for 1-2 minutes on each side, without fully cooking them; set them aside.

In the same pan, add the bay leaf, cardamom, cinnamon, and cloves of allspice, and cook over medium heat until fragrant, adding more if needed.

As soon as they begin, add the onion and cook it, stirring constantly, until it turns a reddish-brown colour: this is the beresta, which gives the dish its colour and flavour.

Add the ginger and garlic paste with a little water and cook for 2-3 minutes, then add the tomatoes and cook until the oil separates.

Add the well-whisked yogurt, so it doesn’t separate, then immediately add the cumin, cilantro, Kashmiri chili, the remaining turmeric, and the salt; cook for 5 to 7 minutes, stirring constantly, until the oil rises.

If you are using cashew paste, add it now and mix for 2 minutes. Then, pour in 1 cup of hot water, sugar, and whole green chili peppers; bring to a boil, then cover and simmer for 5 minutes.

Place the shrimp in the sauce, ensuring they are fully submerged, cover the pan, and simmer for 8 to 10 minutes over very low heat, adding a little hot water if needed.

Check for doneness immediately: overcooked shrimp become tough. Sprinkle with ghee, garam masala, and kewra water, and cover for another 2 minutes.

Once cooked, garnish with chopped green cilantro and thinly sliced green chili peppers.