Note: this dish is prepared and allowed to rest one hour before serving to bring out the flavor.

• 2 lbs shrimp ( large to medium)
• 1/2 tsp turmeric
• 1/2 cup vegetable oil or blend of oil and ghee
• 1-1/2 cups finely chopped onion
• 2 tsp finely chopped garlic
• 1-1/2 tsp ground roasted poppy seeds
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1-1/2 tsp paprika
• 1/4 cup yogurt
• 1 1/2 tsp salt
• 2 green chilies, seeded and minced or 1/2 tsp cayenne
• 1/3 cup heavy cream
• 2 Tbs finely chopped fresh coriander leaves

Method:
Shell and devein shrimp. Bring 1 quart of water to boil on high heat. Add turmeric and shrimp and cook 4 minutes. Drain immediately, reserve water.

Heat oil in wok or heavy pan. Add onions and over high heat fry until golden brown, stirring constantly. Add garlic and fry 1/2 minute.

Reduce heat and add poppy seeds, cumin, coriander and paprika. Fry 5 seconds.

Add reserved water. Boil rapidly for 10 minutes. Add remaining liquid and boil 20 minutes until sauce is reduced to pulpy gravy, stirring often.

Add yogurt, salt, chilies or cayenne and cook 3 minutes stirring constantly.

Add cooked shrimp and gently simmer 2 minutes. Turn off heat, stir in cream and let rest at least 1 hour.

To serve heat gently to simmer, check salt and add coriander leaves.