Chingri Malai Curry

Cut the Shrimp, Coconut milk, Garam masala, Turmeric; finely chop the onion, garlic and ginger separately.

Heat the fat in a heavy pan and fry the onion until golden; add the garlic, ginger and spices listed in the recipe.

Add the main ingredient and fry until it is coated in the spiced base.

Add the tomatoes, yoghurt, coconut milk or any other liquid base if included in the recipe.

Simmer over low heat until tender and the sauce has thickened; adjust the salt and acidity at the end.

Serve hot with rice, flatbread or whichever accompaniment is traditionally suited to this dish.