20 oz. (500 g) shrimp
1/4 c. oil
1/2 c. tomato
4 tbsp. yogurt (plain)
2 green chilies
1 lg. onion, sliced
1 tsp. crushed garlic
3/4 tsp. salt
1 tsp. ground red chilies
2 tsp. grated coconut (fresh if possible) - (optional)
1 tsp. cumin powder

Shell, wash and drain shrimp. Fry in a little oil - until change to light pink color. In another pot, fry sliced onion to pale gold color. Add tomato, together with other ingredients. Fry for a few minutes and add shrimp. Add a little water (1/4-1/2 cup) to cook them well.