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1
Put the shrimp in a bowl, add the salt and lemon juice, and toss to coat.
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2
Cover the bowl with plastic wrap and set aside to marinate for 20 minutes.
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3
Thinly slice 3 of the onions and chop the remaining onion.
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4
Put the tomatoes in a blender and blend to a smooth puree.
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5
Transfer to a bowl and set aside.
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6
Place a nonstick wok over high heat and add 1 quart (800 ml) oil.
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7
When small bubbles appear at the bottom of the wok, lower the heat to medium and add the sliced onions.
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8
Cook, stirring occasionally with a slotted spoon, until the onions are well browned.
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9
Remove with the slotted spoon and drain on paper towels.
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10
Let cool completely.
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11
Transfer the onions to the blender, add the yogurt, and blend to a fine paste.
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12
Place a nonstick saute pan over medium heat and add 2 tablespoons of the oil.
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13
When small bubbles appear at the bottom of the pan, add the cinnamon and cardamom, and saute for 30 seconds or until fragrant.
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14
Add the garlic paste and ginger paste, and saute for 30 seconds.
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15
Add the cashew paste and saute for 4 minutes.
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16
Add the tomato puree and cook, stirring, for 15 minutes.
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17
Add the turmeric and chile powder, and cook, stirring, for 1 minute.
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18
Add the onion paste and stir well.
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19
Bring to a boil, then remove from the heat and let cool slightly.
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20
Pour through a strainer into a bowl; discard the solids.
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21
Place a nonstick saute pan over medium heat and add the remaining 1 tablespoon oil.
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22
When small bubbles appear at the bottom of the pan, add the peppercorns and chopped onion, and saute for 4 to 5 minutes or until the onion is browned.
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23
Add the shrimp and stir.
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24
Add the tomato mixture and 1 cup (zoo ml) water.
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25
Stir and cook until the mixture comes to a boil and the shrimp are cooked through.
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26
Garnish with a few more crushed peppercorns, if you wish.
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27
Serve hot.
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28
Cashew Paste:
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29
Soak the cashews in a bowl with 1 cup (200 ml) water for 30 minutes.
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30
Drain and transfer to a spice grinder.
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31
Add 1/3 cup (65 ml) water and grind to a smooth paste.
