400 g jumbo shrimps
Pinch of salt 1 teaspoon
turmeric powder 3 tablespoons
cooking oil 3/4 teaspoon
mustard seeds 3 stalks
curry leaves 1
Bombay onions halved and sliced finely
1 tomato quartered
3 tablespoons chilli paste
1 tablespoon cilantro powder
1/2 teaspoon fenugreek powder (Methi)
4 cloves garlic, pounded
1/2 cup lime juice Seasoning
Pinch of salt and sugar to taste.
Directions:
Toss the shrimps in the salt and turmeric powder and set aside.
Heat the wok with oil to moderate heat.
Mix the mustard seeds, Bombay onions, curry leaves and tomato.
Fry the mixture until fragrant and then add in the chilli paste, cilantro powder, garlic, fenugreek powder (methi) and lime juice.
Add the jumbo shrimps and season to taste.
Simmer until gravy turns fairly dry.
Serve with a garnishing of chopped cilantro leaves.
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