Fresh Jumbo Shrimp - 20, shelled and deveined, but tail intact
Olive Oil - 1 tbsp.
Mustard Oil - 1 tbsp.
Onion - 1/2, finely grated
Ginger - 1/2 inch, grated
Garlic - 1 clove, grated
Coconut Milk - 14oz/ 400ml - I used Trader Joes Light Coconut Milk
Sugar - 1/2 tsp
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cardamom - 1 pod
Cinnamon - 1 inch stick
Cloves - 5
Bay leaf - 1
Marinate the shrimp in a little turmeric and salt. Heat a pan, add a tsp of olive oil and cook the shrimp for a couple of minutes till they are just done. Remove and keep aside.
Add the remaining olive oil and mustard oil to the pan. Once heated add the cardamom, cloves, cinnamon and bay leaf. After a few seconds add the grated onion. Cook on low flame till the onion gets transparent and begins to caramelize. In between, add the ginger and garlic paste also.
Now add the turmeric, chili powder, salt, sugar and the coconut milk. (If you don't have coconut milk, you can add grated coconut and water and run it in the blender to make coconut milk).Cook till the gravy reduces in consistency.
Add the shrimp pieces and cover and cook for a couple of minutes more. Remove from heat and serve with steamed rice.