Prawn Bafat (a favorite Bengali dish)

• 5/8 to 3/4 pound prawns or shrimp
• 1 1/2 tablespoons clarified butter (18 grams oil)
• Small onion (about 2 oz.wt.)
• Large clove garlic
• 1/4 teaspoon cayenne
• 1 teaspoon coriander seed
• 1/2 teaspoon cumin
• 1/8 teaspoon ginger
• 3/4 teaspoon turmeric
• 1/4 to 1/2 teaspoon salt (depending on saltiness of shrimp)
• 5/8 cup coconut milk (5 oz.wt.)
• 1 tablespoon vinegar

Peel and devein the shrimp. Finely slice the onion.

Heat fat in pan and fry the onion and crushed garlic until soft.

Add the spices and salt; cook about half a minute until fragrant. Stir in the coconut milk and simmer, uncovered, for 10 minutes.

Add the shrimp and cook until opaque and curled, about 3 to 5 minutes.

Stir in vinegar. Serve over boiled white rice.