Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.
Heat the oil in a heavy bottom saucepan on a medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over a medium heat until the onions begin to change color to a light brown.
Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
Add shrimp and cook covered over a low heat for 5 minutes stirring half way through. Turn the heat off and add remaining curry leaves and cilantro. Serve with steamed Basmati rice.