Ingredients:

• 2.5 lbs – shrimp
• 3 to 4 Cloves – garlic, finely minced
• 1/4 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 2 cups – Coconut Milk
• A marble sized tamarind, soaked/2 to 3 petals of Kokum, soaked
• Chopped cilantro, to garnish
• Salt, to taste
• Oil, as required
• Ingredients for ground paste:
• 3/4 cup – chopped Onion
• 1/2 cup – grated Coconut
• 1 – Cinnamon
• 2 – green Cardamom
• 3 – Cloves
• 2 – dry Red Chillies (adjust according to taste)
• 1 tbsp – Coriander seeds
• 1/2 tsp – Fennel seeds
• 1/4 tsp – Fenugreek seeds
• 1 tbsp – oil

Method:

1. Cut and wash the shrimp, pat dry.
2. Marinate with a pinch of salt, keep aside.
3. To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chillies, coriander seeds, fennel seeds and fenugreek seeds, and saute till fragrant.
4. Add the onion and grated coconut and fry on a medium-low heat until it turns light golden brown.
5. Keep aside to cool.
6. Once it comes to room temperature, put everything in a grinder to make a paste.
7. Heat a tbsp of oil in the same pan, add the minced garlic and turmeric powder, and saute till the raw smell disappears.
8. Add the ground mixture and fry for a minute; add half a cup of water and cook until the oil separates.
9. Add the shrimp, mix well, and add the coconut milk and the tamarind/kokam extract, salt and garam masala powder.
10. Cook covered for 5 to 6 minutes or until the shrimp turns pink and fully cooked.
11. Garnish with chopped cilantro, serve hot with rice/chapattis.
12. Recipe Courtesy: http://www.onlyfishrecipes.com/