(Grind all these ingredients to fine paste by adding sufficient water)
Marinate the Shrimps with lemon juice, half tspn red chilli powder, a pinch of salt, haldi and 1 tspn ginger garlic paste. Leave it for 15 mins. Heat oil in a pan. Add the marinated shrimps to it. Fry for 3 to 4 mins in a medium flame and remove them from the oil.
Now add the cloves and cinnamon to the remaining oil. Stir fry and add the chopped onions and fry until they become tender and turn to pink color. Now add the remaining ginger garlic paste and fry for a while. Add the remaining red chilli powder and salt to taste. Mix well and add the chopped tomatoes. Cook until the tomatoes are properly done and add the ground masala paste to it. Cook for few mins in a medium flame and when the oil starts leaving add the shrimps. Mix well and add salt to taste and enough water (around 2 cups).
Add curry leaves and allow it to cook until the gravy thickens and take it into a serving bowl. Remember excess cooking of Shrimps gives a rubbery texture. Garnish with coriander leaves and serve with rice, rotis or chappatis...............Tasty Shrimp gravy curry/Royyala Iguru is ready......