Ingredients:

• 600 g – shrimps, peeled
• 6 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 2 – Curry leaves
• 2 tsp – garlic, slivered
• 4 – onions, chopped
• 1 – green chilli, chopped
• 1 tsp – coriander powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 – coconut, grated
• 2 tsp – Cuminutes, whole
• salt to taste
• 1 cup – Coconut Milk

Method:

1. Heat oil in a kadai, add and saute mustard seeds till they crackle.
2. Add curry leaves, garlic slivers and chopped onions.
3. Stir-fry till the onions are transparent.
4. Stir in all the other ingredients except coconut milk.
5. Cook till oil separates.
6. Add water as and when necessary to cook the curry.
7. Add the coconut milk along with the shrimps.
8. Stir fry till the shrimps are cooked and the curry has thickened.
9. Remove from heat.
10. Serve hot with rotis.

Recipe courtesy of IBNS