Chingri Dopiaza (Shrimp With Onion, Tomato, Chile and Turmeric)

Preparation

1. Step 1

   To a medium korai (or any other round pot with high sides), add 6 cups of water and bring to a boil over high.

2. Step 2

   While the water comes to a boil, halve 1 onion, then thinly slice it; set aside. Coarsely chop the remaining onion, then add it to a food processor or blender along with ¼ cup water. Blend until you’ve got a thick onion purée (you’ll need about 1 cup); set aside.

3. Step 3

   Once the water boils, add the shrimp, reduce heat to medium and cook just until pink, 1 to 2 minutes. Immediately drain and transfer cooked shrimp to a bowl.

4. Step 4

   Heat the oil in the korai (or a wok or a nonstick skillet) over medium heat. Add the sliced onion and cook, stirring occasionally, just until softened but only halfway cooked, about 5 minutes. Stir in the onion purée, chile powder, turmeric and salt until fully combined.

5. Step 5

   Add the diced tomato and the green chiles; stir to combine. Stir in 2 tablespoons of water. Mix everything together and simmer for approximately 5 minutes or until oil rises to the top of the mixture.

6. Step 6

   Raise the heat to high and stir in the reserved shrimp. Cook, stirring occasionally, until the shrimp takes on the color of the sauce and the oil rises to the surface again, about 3 minutes.

7. Step 7

   Stir in the cilantro, season to taste with salt, then serve over rice.