I am sure there is a recipe of my shrimp curry somewhere on this blog. The diff today was the Bengali tadka of cinnamon and cumin tempered in ghee. Makes all the difference.

For the curry I make a ginger-garlic-onion-tomato masala every two weeks and keep it ready in the fridge. It’s a jump starter for 70% of my recipes. So it comes in handy.

To make the curry I prepare a tempering of mustard oil, mustard seeds, curry leaves, and whole red chili. Add to that the masala mentioned above. And after it has mixed well with the tempering, add coconut milk. Bring it to a boil, add the shrimp. And take it off the gas as soon as they turn pink.

Heat ghee, cinnamon powder and cumin powered together and add it to the curry. Voila 🙂