Ingredients

• Shrimp - 1/2 lb
• Marinade:
• Chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Fenugreek powder - 1/8 tsp
• Lemon juice - from 1/2 lemon
• Fresh ground black pepper - 1 tsp
• Salt to taste
• For Dry Gravy:
• Ginger garlic paste - 2 tsp
• Fennel seeds - 1 tsp
• Red Chili powder-2 tsp
• Dried red chillies - 4
• Shallots-7-8
• Coconut Cuts-2 tbsp
• Oil - 2 tbs
• Mustard seeds - 1 tsp
• Curry leaves

Directions

1. Defrost the shrimp, wash and drain. Marinate it with the ingredients for at least 1/2 hour.

2. Finely chop the shallots and coconut pieces . Heat oil in a pan, splutter mustard and add the chopped shallots, coconut and curry leaves. Add the ginger & garlic paste and fry untill the raw smell goes.

3. Now add the marinated shrimp and cook on medium heat for about 10-12 minutes or till the shrimp has changed color and the masala is sticking to the shrimp all around. Since we are not frying the red chili powder, you may need to add a couple of tablespoons of water to let the powders cook. Alternately, add one more tablespoon of oil and let it fry. Now add freshly crushed fennel seeds and fry the shrimp until done. Add the fennel seeds and more chopped curry leaves after turning off the flame.

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