Ingredients:

• 15-20 – Jumbo Shrimps (cleaned and de-veined)
• Medium sized Onions – 2
• Crushed Tomatoes – 2
• Tamarind paste – 1 tsp
• Ginger paste and Garlic paste – 1 tbsp each
• Coconut Milk or paste
• Green chillies to suit your palate
• Fresh ground masala:
• Red Chillies – 3-4
• coriander
• Cinnamon – 1/2 stick
• Cardamom – 2 or 3
• Cloves – 4-5
• Plain Yogurt – 1/2 cup
• Any fish masala
• Coriander leaves

Method:

1. Marinate the shrimps in some chilli sauce (any kind will work fine) and some fish masala for 1/2 hour.
2. Take some oil in a wok or kadai and add the onion, chilli and ginger, garlic paste with a little water and cook the paste for 20-25 mins on a slow flame.
3. Add the ground masala and cook for another 10 mins on a slow flame.
4. Add the tamarind paste, tomatoes, coconut paste and cook for another 10 mins.
5. Add yogurt and 2 cups of water and cook for another 15 mins on high flame to thicken the curry.
6. Add the shrimps and cook till tender.
7. Add coriander leaves and serve with hot plain white rice.

Recipe courtesy of Ritu