INGREDIENTS:

* 1 lb shrimp, peeled and De-veined

* 1 red onion, finely chopped

* 1 tsp. garlic paste

* 1 tsp. ginger paste

* 16 oz can of pureed tomato

* 1/8 tsp. turmeric powder

* 2 tsp. cumin powder

* 1/2 tsp garam masala powder

* 1 tsp. chilli powder

* 1 tsp. coriander powder

* 1 tsp black pepper

* 1 tsp. salt or to taste

* 1 tsp. lemon juice

* Cilantro/coriander leaves

* 4 tbsp. oil

INSTRUCTIONS:

1. Heat oil in a non-stick frying pan or a heavy bottomed pan. Fry the onions till they are translucent, then add ginger and garlic, cumin and coriander powders and fry the masala and onions for five minutes on medium heat. Add the pureed tomato and fry for 3-4 minutes.
2. Add chilli powders, black pepper and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Now add shrimp to the pan with the masala and continue cooking till the oil separates at the edges.
3. Stir occasionally to let the shrimp blend well with the spices. Season with lemon juice, garnish with cilantro/coriander before serving.
4. Serve with rice or chappati/naan bread.