1. Cut and wash the shrimp, pat dry.
2. Marinate with a pinch of salt, keep aside.
3. To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chilies, coriander seeds, fennel seeds, fenugreek seeds.
4. Once fragrant add the onion and grated coconut and fry on a medium low heat until it turns a light golden brown color.
5. Keep aside and let cool.
6. Once it comes to room temperature, put everything in a mixture grinder and make a ground paste. Next, heat a tbsp of oil in the same pan, add the minced garlic and turmeric powder, fry till the raw smell of the turmeric vanishes.
7. Next add the ground mixture and fry for a minute, add half a cup of water and let all the spices cook until it starts to leave oil.
8. Next add the shrimp, mix well with the spices, add the coconut milk and the tamarind/kokam extract, salt and garam masala powder, let cook covered for 5 to 6 minutes or until the shrimp turns pink and fully cooked.
9. Garnish with chopped cilantro, serve hot with rice/chapatis.

Recipe: Only Fish Recipes