Tangy Shrimp Curry

2-3 tbsp oil
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1 large onion, minced
1 tbsp minced garlic
1 sprig curry leaves
1 large tomato, chopped
1 tsp turmeric pd
2-3 tbsp chili pd(adjust accordingly)
1 tbsp coriander seed pd
2-3 green chilies chopped
Salt
Pulp of a small ball of tamarind
10-12 large shrimp
Sesame oil to drizzle at the end


Heat oil, add the fenugreek and mustard seeds. Once the mustard seeds have spluttered add the onions and garlic. Fry till light brown. Next add the dry spices, chilies, curry leaves and tomato. Add salt to taste and cook for a few minutes. Next add the tamarind pulp and a cup or so of water. Once it starts boiling and thickens  add the shrimp. Cook for 5-6 minutes, drizzle with sesame oil and serve with some rice.