• 1 lb shrimps, peeled and de-veined
  • 1 onion, crushed
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 1 tomato, pureed
  • 1 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tsp. chilli powder
  • 1 tsp. coriander powder
  • 1 tsp. salt or to taste
  • 1 tsp. lemon juice
  • Cilantro/coriander leaves
  • 1 tbsp. oil


Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with cumin and coriander powders and coriander leaves for five minutes on medium low heat.

Add shrimps, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes.

Keep the pan covered with a lid.

Stir occasionally to let the shrimps blend well with the spices.

Season with lemon juice, garnish with cilantro/coriander before serving.

Serve with rice or chappati/naan bread.

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