Toss the shrimps in the salt and turmeric
powder and set aside. Heat the wok with oil to moderate heat. Mix the
mustard seeds, Bombay onions, curry leaves and tomato. Fry the mixture
until fragrant and then add in the chili paste, cilantro powder, garlic,
fenugreek powder and lime juice. Add the jumbo shrimps and season to
taste. Simmer until gravy turns faily dry. Serve with a garnishing of
chopped cilantro leaves.