Fragrant Bengali Shrimp Curry

This delicately seasoned curry is adapted from my mother’s recipe. It gets its deep fragrant flavor from Bengali garam masala. I have adapted it for the instant pot and now enjoy it quite frequently on a busy weeknight.

Ingredients:

2 tablespoons mustard oil
1 or 2 bay leaves
1 medium onion, finely diced
1 tablespoon freshly grated ginger
2 tomatoes, chopped
1 and half pounds fresh shrimp shelled and de-veined
1 teaspoon turmeric
1 teaspoon Bengali Garam Masala
1 teaspoon red cayenne pepper
¼ cup water
½ teaspoon sugar
1 teaspoon salt or to taste
Chopped cilantro to garnish

Full recipe: Fragrant Bengali Shrimp Curry