18 - 20 shrimp pieces (shelled and deveined), preferably 15-20 count
1 cup red onion, finely chopped
1 tablespoon ginger garlic paste
4 tablespoons peanut/ canola/ vegetable oil
1 teaspoon mustard leaves
8-12 curry leaves
1/2 cup thin coconut milk
1 cup chopped Roma tomatoes
1 tablespoon curry powder
1/2 teaspoon cayenne powder
1 tsp fennel seeds
Salt to taste
2 tablespoons cilantro for garnish
Heat oil in a 3 qt sauce pan over medium heat. Add mustard seeds and allow them to crackle.
Add curry leaves (tear each leaf in half before adding it) along with onions. Saute for 10 minutes, stirring every minute.
Add ginger garlic paste and stir, cook for a couple of minutes to remove the raw flavor of ginger and garlic.
Add tomatoes, curry powder, cayenne powder and mix well. Cook covered for 5 minutes, stirring every couple of minutes.
Finally, add coconut milk and mix. Add shrimp, 1 teaspoon salt and mix.
Cook covered for 5-7 minutes, stirring every couple of minutes.
Add cilantro and adjust salt again, if needed. Serve hot.