Goa Shrimp Curry

Oil - 2 tbsp.

Whole Garam Masala - (Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay leaf - 1)

Onion - 1, diced

Ginger Garlic paste - 1 tbsp.

Turmeric - 1 tsp

Coriander powder - 1 tsp

Pepper powder - 1 tsp

Salt

Sugar - 1 tsp

Shrimp - 1 lb., cleaned and deveined

To Grind:

Coconut - 1/2 cup, grated

Red Chilli - 4

Cumin seeds - 1 tsp

Mustard - 1 tsp

Tomato - 1, chopped

Shrimp - 4, chopped

In a blender add the ingredients to grind and blend to a smooth paste; keep aside.

Heat Oil in a large pan.

Temper Whole Garam masala for 30 seconds.

Add the Onion and saute until translucent.

Add Ginger Garlic paste and saute until the raw smell goes away.

Season the mixture with Turmeric, Coriander and Pepper powder.

Now add the ground paste along with required Salt and Sugar. Cook closed on low flame for about 15 minutes or until Oil starts oozing from the gravy.

Now add the Shrimp along with 1/2 cup Water and cook closed for another 10 minutes.

Turn off heat and garnish with Cilantro.