PRAWN BAFAT (a favorite Bengali dish)

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.

Harvey Day, The Complete Book of Curries, 1970