Ingredients:

• Shrimp 500 grams (1 lbs)
• Coconut 3 tbsp; paste
• Fennel seeds 1 tsp; ground into powder
• Onion 4 cups; thinly sliced
• Tomatoes 2 cups; thinly sliced
• Ginger 1 inch
• Garlic 4 cloves
• Chili powder 3 tsp
• Coriander powder 3 tsp
• Turmeric powder 2 pinches
• Curry leaves
• Cilantro

Procedure:

1. Clean the shrimp well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, ginger garlic paste, and stir a bit
3. Add onions and fry till light brown
4. Add tomatoes and keep frying till the onions and tomatoes start to break down
5. Add chili powder, coriander powder, turmeric powder, salt and stir
6. Add the coconut paste and 2 cups water and cook covered in slow fire
7. Add the shrimp 2 minutes before the end
8. Once the gravy thickens then turn off stove and add the rest of the curry leaves and garnish with cilantro

Note: Do not cook shrimp for more then 3 minutes otherwise it will get hard