Iggaru Royya from How to Cook Indian by Sanjeev Kapoor

Ingredients

• 1 teaspoon cumin seeds
• ½ teaspoon fenugreek seeds
• 10 to 12 whole black peppercorns
• 2 red onions, chopped
• 1 tablespoon fresh ginger paste
• 1 tablespoon fresh garlic paste
• 2 tomatoes, chopped
• 1 teaspoon table salt
• 24 to 30 small shrimp
• 5 tablespoons vegetable oil
• 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut)
• 4 dried red chiles, stemmed
• 2 tablespoons chopped fresh cilantro
• 10 to 12 fresh curry leaves