Spicy Shrimp

This is one lovely preparation of shrimps. I have been keeping this recipe in my drafts for quite a long time now, waiting for a good picture. This is my fifth attempt, and my conclusion is, no, it's not that I am not a good photographer. The truth is "shrimps are not photogenic!". ;)

Cook the following with very little water:

Shrimps, peeled, de-veined and cleaned – 1 lb. (You may leave the tails intact if you prefer. I sometimes do. It is difficult to eat but it adds to the taste.)

Ginger, crushed – 1 tbsp

Garlic, crushed – 4 cloves

Curry leaves – 2 sprigs

Salt – to taste

Turmeric powder – ¼ tsp

Chilli powder – ½ tsp

Heat up oil (about 3 tbsp) in a frying pan, and sauté the following.

Onion, thinly sliced – 2 medium sized

Green chillies, slit – 3 or more as per your tolerance

When the onions turn translucent and golden brown, add the following:

Tomato, chopped – 1

Chilli powder - 1/2 tsp

Cook until the tomatoes are soft. Add cooked shrimps, and continue cooking until the oil separates from the gravy. Add more curry leaves if needed.

Serve hot with rice.