a small lemon size tamarind (soak in warm water for about 10 mins and extract the pulp)
salt to taste
2 table spoons of oil
For marination of Shrimps:
1 tea spoon ginger garlic paste
1 tea spoon red chilli powder
1/4 tea spoon haldi
a pinch of salt
Clean and wash the sorrel leaves. Chop roughly, add 2 cups of water, a pinch of salt and boil for 5 mins. Drain the water and keep the water aside. Now grind the sorrel leaves finely in a mixie to make puree. Keep it aside.
Marinate the Shrimps with lemon juice, 1 tspn red chilli powder, 1 tspn dhaniya powder, a pinch of salt, haldi and 1 tspn ginger garlic paste. Leave it for 15 mins.
Heat oil in a pan. Add Rai, jeera, methi seeds/fenugreek seeds, urad dal, red chilli, mashed garlic and curry leaves. When mustard seeds starts spluttering add the chopped onions and green chillies. Fry until the onions turn translucent and add the marinated shrimps to it.
Fry for a min. and add the pureed gongura. Mix well and add salt to taste. Also add the cocounut paste mix and add the tamarind pulp. Add the drained water (kept aside after boiling the sorrel leaves) and cook it for 8 to 10 mins in a medium flame until the curry thickens. (overcooking of shrimps may lead to rubbery texture)
Take the Royyalu Gongura curry/Shrimps with sorrel leaves into a bowl and garnish with finely chopped dhaniya leaves.