1 .5 Lb. medium shrimp
3 Tbs. vegetable oil
1/2 tsp Fenugreek
20 fresh or frozen curry leaves
2 Tbs. minced garlic
1 Tbs. minced ginger
1 red onion, chopped
1 large tomato, chopped
3 green chiles, split
1/2 tsp turmeric
1/2 tsp ground red chile powder
2-inch piece of cinnamon
1/2 to 1 Cup of thick coconut milk depending on the consistency of the gravy desired. If there is not enough thick milk, makeup to your desired total with additional thin coconut milk
1 Tbs Salt (Diamond Crystal)
Fresh lime juice and cilantro as topping to your taste
Peel shrimp
Make a paste of the garlic and ginger
Assemble the curry leaves and fenugreek seed
Chop and assemble the onion
Assemble chopped tomatoes, green chiles, turmeric and chile powder and cinammon stick
Assemble the coconut milk
Heat oil to low medium and flavor the oil by adding the curry leaves and fenugreek seeds and cooking for a minute or two until fragrant
Now add the ginger, olive oil, paste and cook for a minute insuring it does not burn
Add the onion and cook down until it has given off most of its water content
Add the green chiles cook briefly
Add the tomato and cook until the entire mixture has given off its water and become fully concentrated
Add the turmeric, cinnammon stick, chile and coconut milk and cook for a few minutes until its consistency is to your liking
Add the shrimp or fish and cook only until cooked through. No more or no less.
Serve over basmati rice and add cilantro leaves as garnish
Note:
If you are able to buy the shrimp with their heads on, prepare a shrimp paste by submerging heads and shells in water, boil for 15 minutes, mash thoroughly and run contents through a sieve and reserving the water. Now reduce to a paste. I add this paste to the coconut milk in this recipe
