|Shrimp/Prawns||1⁄2 Kilogram, peeled and deveined|
|Onion||1 Large, chopped|
|Methi leaves||1 Tablespoon (Fenugreek)|
|Cumin seeds||1⁄2 Teaspoon (Jeera)|
|Coriander powder||2 Teaspoon (Dhaniya Powder)|
|Garam masala powder||1 Teaspoon|
|Ginger garlic paste||1 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Lime juice/Lemon juice||3 Tablespoon|
|Black pepper powder||2 Pinch|
|Chilly powder||To Taste|
Wash Shrimp and Marinade with Ginger-garlic paste, turmeric powder, dhaniya powder, garam masala powder, salt, chilly powder and lemon juice. Regrigerate for at least 30 minutes.
Heat and skillet. Add 3 tbs of oil. Add chopped onions, tomatoes and green chillies. Saute until onions become brownish. Remove and Grind into a smooth paste by adding 1 cup of water.
In the same skillet, add 1 tbs oil. Add cumin seeds and marinated shrimp and fry for about 2-3 minutes stirring in between.
Add the ground paste/masala. Cover and cook for about 5 minutes. Remove lid and stir. The shrimp should be well done by now. Continue cooking. Add fenugreek leaves and simmer until gravy begins to thicken or reaches desired consistency. You may sprinkle some black pepper powder for additional spice.
Serve Hot with Steamed Rice or Roti/Naan.