• 1 pound medium shrimp, cleaned and deveined

Dry Rub

• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon fenugreek seeds
• 2 teaspoons salt

Add the spices into a spice grinder and grind to a powder. Sprinkle the spice rub all over the shrimp and marinate in the fridge for 2 to 3 hours.

• 1 tablespoon coconut oil
• 2 tablespoons extra light olive oil
• 3 tablespoons corn starch

Take the shrimp out of fridge and sprinkle with corn flour.

• 4 to 5 garlic cloves, peeled and grated
• 2 inches fresh ginger, peeled and grated
• 8 to 9 curry leaves, sliced
• ½ cup cilantro, chopped

Heat a wok like pan with the coconut and olive oil. Saute the shrimp in a few batches making sure not to over crowd the pan. Saute for about a minute or two and take out onto a platter. Reheat the pan on a simmer and add the garlic, ginger and curry leaves. Saute on a medium heat for 2 to 3 minutes. Add the shrimp and sauté for another few minutes on high heat until shrimp is done. Garnish with cilantro and add salt if necessary. Serve warm.