Spicy Shrimp

Believe it or not, I made this dish in just 15 mins! There is not much chopping and if we do some steps in parallel, this is a pretty quick one. The only time consuming part is peeling the tail off the shrimp, but I did it while the other ingredients were cooking. After a very long time, I cooked a shrimp dish in my kitchen. If you are Shrimp lover, here is one of the most flavorful Shrimp dishes for you.

Ingredients:

• Medium sized Shrimp - 1 lb or about 12 pieces, peeled and deveined. I used frozen shrimp and it came out just fine.
• Ginger - 1 inch
• Garlic - 5 medium cloves
• G.chilly - 1
• Chopped Onions - 1/2 cup
• Curry leaves - a few
• Chopped Tomato - 1 medium 
• Chilli powder - 1/2 tsp
• Corriander powder - 1 tsp
• Turmeric - 1/4 tsp
• Black Pepper corns - 1 tsp
• Cumin seeds - 1 tsp
• Cinnamon - 1 inch
• Cloves - 4
• Cardamom - 2
• Fennel seeds - 1 tsp
• Corriander leaves - a hand full.

Procedure:

• Wash the Shrimp thoroughly and remove the tail portion, if present. Set aside.
• Grind the ginger, garlic, g.chilly, a few curry leaves, black pepper corn, fennel seeds, cumin seeds, cinnamon, cloves and cardamom to the a fine paste. 
• Heat oil in a non stick pan, add chopped onions and curry leaves. Fry until the onions change color.
• Add tomatoes and fry for a few mins until it loses shape.
• Add the ground paste, turmeric, chilli powder and corriander powder, salt and 1/2 cup water and cook for a few mins until it thickens and oil starts separating. 
• Add Shrimp and mix well. 
• Add 2 tbsp water cover for 5 mins in low heat. Shrimp takes just a few mins to cook. 
• Remove the lid and cook for the a few more mins in medium heat until it reaches a thick consistency.
• Garnish with corriander leaves.

Excellent side dish for any kind of rice or chapathis.