Chettinad Shrimp Curry

Ingredients

• Fresh coriander leaves - For garnish
• Salt - To taste
• Oil - 2 tablespoons
• Mustard seeds - 1/2 teaspoon
• Fennel seeds - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coconut milk - 1 cup
• Curry leaves - 10 leaves
• Garlic - 4 cloves, minced
• Ginger - 1-inch piece, grated
• Tomato - 2 medium, finely chopped
• Onion - 1 large, finely chopped
• Shrimp - 500 grams

Instructions

1. Heat oil in a pan over medium heat. Add mustard seeds and fennel seeds, and let them splutter.
2. Add curry leaves, chopped onion, ginger, and garlic. Sauté until the onion turns golden brown.
3. Add chopped tomatoes and cook until they become soft and mushy.
4. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes.
5. Add the shrimp and cook for 3-4 minutes, until they turn pink and are cooked through.
6. Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to blend together.
7. Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.