Shrimp cooked in onions and coconut masala

Ingredients:

8 big shrimp, peeled head off and slit with shell on and removed veins
1 green chili, slit into half
1/2 white onion, sliced finely
1/2 tsp fenugreek
1 tsp or more red chili powder
1 Tbsp or more  fish biryani powder
2 Tbsp finely sliced ginger
2 tsp ginger garlic paste
1 1/2 Tbsp tamarind juice
2 Tbsp coconut masala
salt
sliced lemon

For coconut masala:
1/4 cup grated coconut
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp white poppy seeds
1 tsp black pepper

Dry roast the coconut masala ingredient starting with the coriander, cumin, fennel and black pepper. After 2 or 3 minutes add the grated coconut. Stir continuously not to brown the coconut. Once slightly crispy add the poppy seed and stir fry for another 3 or 4 minutes. Remove. Let the mixture cool before grinding in your blender. Add about 1/4 cup of water to grind.

Method:

Heat some oil. Add fenugreek and after 1 minute add ginger garlic paste. Then stir fry for a minute or two, then add the onions. Cook until golden in color. Then add the chili powder and the biryani fish masala and the green chili. Cook for about 2 or 3 minutes. Then add the shrimp and cook until the shrimp turns pink. Add the tamarind juice with some salt. Then add coconut masala blended with 4 Tbsp of water.

Cook until oil comes out of the masala. Sprinkle about 1 teaspoon of lemon juice and serve with rice.