1 medium onion sliced or chopped
1-2 chili peppers sliced. I use fresno chili peppers here, but you can use jalapeno or serrano as well.
5-6 cloves of garlic finely chopped
2 inches of ginger finely chopped or grated
1 stalk of lemon grass (pounded a few times)-- the lemon grass is optional
handful of curry leaves
2 Tbs of lemon juice
1 Tbs of red chili powder -or to taste
1/2 tsp of turmeric
1 tsp of fenugreek seeds
1 2 inch stick of cinnamon
salt to taste
1/2 cup of water
Add all the ingredients to the pan and bring to a simmer on medium-high heat. You will see more liquid form in the pan from the shrimp.
Simmer for 10 minutes with the lid on. Stir occasionally.
Add half a can of coconut milk (about 7 oz). Stir well. Taste for salt here.
Serves 4 people. Eat with rice other curries. Enjoy.
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