Into the clay pot or kadai kept on medium flame, pour coconut oil
Once the oil turns hot put mustard seeds and let it splutter and then add the curry leaves
After that add the chopped shallots and stir until soft
Add garlic and green chilies and stir until they are sauteed
Pour the blended paste made before and mix well
Add the dried brindleberry now to the pan and mix well
Pour 1/2 cup of water and stir well
And let it boil
Once boiled, put the marinated shrimp
Add fenugreek powder, salt and stir well
Close and cook for 20-25mins on low flame
After that pour 1 tsp of coconut oil and curry leaves for garnishing
And stir well
Taste and see if it is tangy (as per your taste), if so, take out 1 or 2 pieces of brindleberry
Yummy Shrimp curry is ready.