WHISKAFFAIR'S
Rinse cleaned and deveined shrimp and drain well. Mix shrimp, salt, chili powder, and lime juice in a bowl and keep aside.
Heat oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
Add onions and cook until they turn light brown, stirring frequently.
Add ginger garlic paste and cook until the onions are dark brown. Stir frequently while cooking.
Now add tomatoes and yogurt and cook for 3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.
Add coriander powder, turmeric powder, red chili powder, cumin powder, and salt, and cook for a minute.
Mix the marinated shrimp and ½ cup of water in the pan. Cook for 5 minutes.
Add more water if you like a thinner gravy. Check for salt and add more if needed.
Add garam masala powder and cilantro and mix well. Serve hot.