Ingredients (Serves 3-4)

1 lb(about 400grms) raw shrimp/prawns, de-veined
1/4 tsp turmeric powder
pinch of salt
4 tbsp pure mustard oil (substitute with cooking olive oil or vegetable oil)
1 tsp cumin seeds
1/2 tsp fenugreek seeds
3/4 cup red onions, finely chopped
3 garlic cloves, minced
3 medium tomatoes, finely chopped (yield about 1 cup)
2 tbsp minced fresh ginger
1.5 tsp coriander powder
1.5 tsp hot red chilli powder (or to taste)
1/4 tsp kashmiri chilli powder (gives a red hue, can be skipped)
1/2 tsp turmeric powder
1/2 tsp dry mango powder (amchoor, substitute with lemon juice to taste)
1 tsp kasuri methi (dry fenugreek leaves, crushed between palms)
1/3 cup of warm water (adjust to desired consistency of the curry, adjust amount accordingly)
1/2 tsp garam masala (or to taste)
Salt to taste
Chopped fresh cilantro for garnish

METHOD

Rub the shrimp with 1/2 tsp of turmeric powder & pinch of salt while you make the masala.

In a heavy bottomed pan, add the oil and heat on high up till you see slow ripples and little smoke on the surface. Reduce heat to medium. Add cumin & fenugreek seeds, let crackle. Then, add onions, keep sautéing and cook them till golden brown. Takes about 6-8 minutes. Next, add minced garlic and cook for 1-2 minutes till you start smelling the garlicky aroma.

Reduce the heat to low and add the tomatoes and ginger next along with kashmiri chilli, red chilli, coriander, and turmeric powders. Add a pinch of sugar. Cook this masala on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes. Cook thoroughly to reduce moisture from tomatoes . This slow cooking is very important to develop flavors and color of the paste, please do not rush. Allow the masala to reduce till it acquires beautiful reddish to brown color.

Reduce the stove to lowest. Wait for 2 minutes.Then, add the marinated shrimp next.Also add salt to taste. Stir around gently so that the shrimp are coated in the masala. Cover the pan and cook on low for 5 -8 minutes or until the shrimps are opaque. This cooking time will depend on the size of shrimp. Adjust accordingly. When the shrimp is just about done, add the water (if using) to adjust the consistency of sauce. Add the kasuri methi, amchoor and garam masala and let simmer for another 2-3 minutes till everything comes together.

Let sit covered for at least 10 minutes, undisturbed.Garnish with chopped cilantro and serve.