Bengali Shrimp Curry

This is a recipe that I learned from my mom. It is quick and easy to make, but most importantly of all, it is great comfort food for me!

Bengali Shrimp Curry

1 1/2 lbs raw shrimp, peeled and deveined (26-30 ct)
1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground red chili powder
3 tbsp olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium tomato, chopped
1/4 cup fresh cilantro, chopped
salt to taste

Rinse shrimp in water. Heat oil in pot on medium high heat. Fry onion in oil until slightly browned (about 15 minutes). Add garlic and fry for an additional minute. Add shrimp and rest of ingredients, except for tomato and cilantro. Cover pot and turn heat down to medium-low. Five minutes later, add the tomato and cilantro. Continue to cook until gravy forms and shrimp is cooked through (less than 10 minutes.) Done!

This dish is great to serve with basmati rice and peas or mixed vegetables.

Makes six servings.