Ingredients
Method
- Dry roast the cinnamon stick, coriander seeds, dried red chillies, and black peppercorns in a pan until fragrant on medium heat. (About 2 to 3 minutes). Make sure not to burn them. Let it cool and grind the roasted spices along with tamarind paste and 2 tsp water to a fine powder/paste.
- Rinse and chop the onions and cilantro finely.
- I used frozen shrimp so I thawed them before cooking.
Cook
- Heat ghee in a pan and add cumin seeds. Once the cumin seeds sizzle add in chopped onion. Saute until the onion is golden.
- Add the curry leaves and ginger garlic paste. Saute for 2 minutes.
- Add the shrimp and mix well. Furthermore, add salt, Kashmiri chili powder, and turmeric powder. Fry until the shrimp is cooked for 5 minutes until cooked. Keep stirring occasionally to prevent sticking.
- Once cooked add the ground masala and cook on medium heat for another 2 minutes. Stir well.
- Finally, turn off the heat and garnish with coriander leaves. Serve hot with rice or naan.