Kerala shrimp curry

Ingredients

• Raw shrimp- 2 lb with outer shell removed
• Shallots(small onions)- 15-20 sliced
• Ripe tomatoes- 2 chopped
• Fresh ginger minced- 1.5 teaspoon
• Fresh garlic minced - 1 teaspoon
• Chilly powder- 3/4 teaspoon (adjust according to your taste buds)
• Turmeric powder- 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Fenugreek powder - 1/2 teaspoon
• Chicken masala/Garam masala - 1 teaspoon
• Freshly grated coconut - 1/2 cup
• Tamarind paste - 3/4 teaspoon dissloved in water
• Salt to taste
• 1 teaspoon mustard seeds
• 2 sprigs curry leaves
• 3 green chillies slit
• Coconut oil for cooking

For marinating shrimp:

• 3/4 teaspoon turmeric powder
• 3/4 teaspoon chicken masala/garam masala
• 1/2 teaspoon ground pepper
• Salt

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Preparation

• Clean and drain shrimp well and marinate with ingredients mentioned under marinade. Keep for 3 hours in the refrigerator.
• Grind grated coconut to a smooth paste adding enough water. Keep aside. In a pan heat 2 teaspoon coconut oil and splutter mustard seeds.
• Add curry leaves and saute till it turns crisp and you get the aroma. Add minced ginger, garlic and saute till raw smell goes.
• Add sliced shallots along with green chillies and saute till shallots turn brown. Add chopped tomatoes and cook till it turns mushy.
  
• Add chilly powder, turmeric powder, coriander powder, masala, salt and saute till the raw smell of masalas go. Add tamarind paste dissolved in water, ground coconut and enough water to cook shrimp.
• Bring to a boil. Add marinated shrimp, reduce heat to low and cook with a closed lid until shrimp is cooked well.
• Add fenugreek powder and mix well. Add freshly torn curry leaves, 1 tsp coconut oil, mix well and remove from heat.