Chingri (Shrimp) Malai Curry

	Ingredients 2-inch (5cm) piece fresh ginger root, roughly chopped 10 garlic cloves, roughly choppe 6 small onions, roughly chopped 1 cup vegetable oil 1 3/4 lb (800g) jumbo shrimp, peeled & devined 1 Tbsp ground turmeric 1 Tbsp salt 3 cinnamon leaves or bay leaves 2 Tbsp ground cumin 4 green chilies, slit lengthwise 3/4 cup thick coconut milk 1 tsp sugar (optional) 5 green cardamom pods, shelled and finely ground 2 Tbsp ghee
	Method: 1.) Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside. Blend the onions to a fine paste with 1/3 cup of oil. 2.) Season the shrimp with 1/2 tsp each of turmeric and salt. Heat 2 Tbsp of the oil in a non-stick frying pan and sear the shrimp briefly, then remove and set aside. 3.) Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Saute over medium heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining turmeric, ginger-garlic paste and 2/3 cup of water, then add to onions. Reduce the heat to low and cook for a further 5-8  minutes, stirring regularly. Stir on the remaining salt, the green chilies, and the shrimp and cook for 2-3 minutes. 4.) Mix in the coconut milk and simmer for 2-3 minutes or until the shrimp are just cooked, adding a little more water if necessary. Adjust the seasoning with salt and sugar and sprinkle with the cardamom powder, and stir in the ghee. Serve immediately with steamed rice.