To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chilies, coriander seeds, fennel seeds, fenugreek seeds.
Once fragrant add the onion and grated coconut and fry on a medium low heat until it turns a light golden brown color.
Keep aside and let cool.
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.
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.
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.
Garnish with chopped cilantro, serve hot with rice/chapatis.
Ingredients: 2.5 lbs of shrimp (almost 65 to 70)
3 to 4 cloves of garlic, finely minced
1/4 tsp turmeric powder
1 tsp garam masala powder
2 cups of coconut milk
A marble sized tamarind, soaked/2 to 3 petals of Kokum soaked
Chopped cilantro, to garnish
Salt, to taste
Oil, as required
Ingredients for ground paste:
3/4 cup chopped onion
1/2 cup grated coconut
2 green cardamom
2 dry red chilies (adjust heat according to your taste)
1 tbsp coriander seeds
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds
1 tbsp oil