Shrimp and Fenugreek curry

Methi Shrimps

Sautéed shrimps and fresh fenugreek prepared in mild sauce of herbs and spices.

Methi is an Indian term for Fenugreek. We often have Methi Chicken and like it a lot. Thought I'll try it this time with Shrimps. The recipe turned out quite well actually. This is another seasonal recipe, preferred during the winters but can easily be a party dish too.

Serves: 2
Preparation: 60 minutes

Ingredients
1 1/2 cups shrimps
1 1/2 cups fenugreek (methi leaves)
1" ginger, minced
6-7 garlic cloves, minced
1 medium onion, thinly sliced
1 medium tomato, chopped
2 tblsp coriander leaves, finely chopped
5-6 tablespoons oil
Salt to taste

Spices
1 cardamom
1 whole cinnamon
1 bay leaf
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp nutmeg powder
1/2 tsp garam masala

Preparation
1.Heat oil in a deep pan or wok. Add the sliced onions and saute them until golden brown. Remove and strain on a paper towel.
2. In the same oil add the spices- cardamom, cinnamon and bay leaf. Saute for a minute until aroma arises.
3. Mix in all the remaining spices in a bowl and add the shrimps. Keep aside.
4. To the sauteed spices add finely chopped methi leaves. Stir for a few minutes until it releases it's water.
5. Add tomatoes and stir until the oil separates.
6. Add the marinated shrimps and cook on high till the gravy starts boiling.
7. Lower the heat to minimum and simmer until the shrimps are done.
8. Add some water if needed or it becomes too dry.
9. Serve hot with chopped coriander leaves.

Note:
This can be eaten with rice, roti, or naan.