|Small shrimp||500 Gram, peeled (1 Pound)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Fresh shredded coconut/Frozen shredded coconut||1⁄4 Cup (4 tbs) (preferably sweetened)|
|Coriander seeds||1 Tablespoon|
|Dry red chillies||3|
|Fenugreek seeds||1⁄4 Tablespoon|
|Tamarind paste||1 Tablespoon (Leveled)|
|Garam masala powder||1⁄2 Teaspoon|
|Turmeric powder||3 Pinch|
|Chilly powder||To Taste|
|Cilantro||1 Teaspoon (For garnish)|
Wash shrimp well and marinade with tamarind paste, salt, garam masala powder, turmeric powder and chilly powder. Refrigerate for at least an hour.
Dry Roast coriander seeds, peppercorns, fenugreek, dry red chillies and grind them well along with shredded coconut. Add a little water to make a paste.
Heat 3 tbs oil in a skillet. Add chopped onions and saute until they turn brownish. Then add the ground paste/masala. Add 2 cups water and bring to a boil.
Then add the marinated shrimp and cover with lid. Cook for 3 minutes and remove lid. Continue cooking until shrimp is thoroughly done and the gravy reaches a desired consistency (approx 10 minutes cooking time).
Garnish with cilantro
Serve Hot with any Indian Bread/ Fried Rice.