Prepare items:

• Remove the heads of shrimp. 

• Wash shrimp well and drain any excess water from shrimp using a strainer. 

• Marinate the shrimp in ½ teaspoon salt, ½ teaspoon of red chili powder, and ½ teaspoon of turmeric powder. 

• Dice one yellow onions. 

• Cut 4-5 green Indian  chili peppers in half (vertically). 

• Put the pan on medium high heat. 

• Add 1 tablespoon of vegetable oil. 

Shrimp and Onion Fry:

• Fry the shrimp one each side until fully cooked and a crispy shell develops (if using unpeeled shrimp, disregard and just fry the shrimp).  

• Remove the shrimp from the pan and set the shrimp to the side. 

• Add the diced onion to the pan with 1 teaspoon of salt. 

• Stir until the onions begin to soften. The onions should have a slight yellow hue from the remaining turmeric powder left in the pan from the shrimp fry. 

• Add 2 tablespoons of ginger garlic paste and stir (optional). 

• Add two bay leaves and 2 tsp of coriander (optional). 

• Add 1 tsp of turmeric powder and 1 tsp of chili powder. 

Make the Jhool:

• Stir. The onion mixture should turn into a thickened curry paste texture. 

• Add 2 tablespoons of butter (or vegetable oil - optional). 

• Add two small tomatoes (optional). 

• Add ¼ cup of water and let the pan simmer with the lid on for 3 minutes. 

• Add 1 tsp of garam masala (optional). 

Stir some more: 

• Stir for 6 minutes to make a thickened curry paste. 

• Add 1 cup of water and stir. 

Add the Shrimp: 

• Add in shrimp and the sliced Indian green chili peppers. 

• Mix thoroughly and put the lid on the pan. 

• Let the dish simmer until the jhool reaches your desired consistency. 

Top it Off: 

• Put the pan on low heat. 

• Top with cilantro on top. Gently press the cilantro into the curry.

Make a Slurry: 

• In a small bowl, add ¼ cup of water and 1 tablespoon of cornstarch. Stirred well with no clumps. 

• Add slurry to curry and mix. 

Simmer for 2-3 minutes. 

Enjoy!