Ingredients:
Shrimps - 600 gms, peeled
Oil - 5 1/2 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 2
Garlic - 2tsp, slivered
Onions - 4, chopped
Green Chilli - 1, chopped
Coriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coconut - 1, fresh, grated
Cumin - 2 tsp, whole
Salt to taste
Coconut Milk - 1 cup

Method:
1. Heat oil in a kadai, saute mustard seeds till they crackle.
2. Add curry leaves, garlic slivers and chopped onions.
3. Stir-fry till the onions are transparent.
4. Stir in all the other ingredients except coconut milk.
5. Cook till the oil separates and appears on the surface.
6. Add water as and when necessary to cook the curry.
7. Add the coconut milk along with the shrimps.
8. Stir fry till the shrimps are cooked and the curry has thickened.
9. Remove from heat.
10. Serve hot, accompanied by a roti.