Mix together all ingredients for preparing marinade: ground black pepper, lemon juice, turmeric, chilly powder, coriander powder, ginger garlic paste, fenugreek powder and required salt to a fine paste.
Rub the marinade on the drained shrimps and keep aside for 30 minutes.
Fry the marinated shrimps into the pan and cook for 15 minutes in low heat until shrimps are almost done.
Add some more oil alternatively while frying.
Add crushed fennel seeds and fry shrimps to a golden brown color. Do not over fry the shrimps since it tends to become hard.
Garnish shrimp/jheenga stir fry with chopped curry leaves and serve hot.