Shell, devain and wash shimp in warm water.

Coarsely grind or pound Cloves, CInnamon and Cardamom.

Heat oil in a wide, yet not too shallow pan.

Add the coarsely ground mix.

Followed by garlic (stir for a min), then Onion (until it turns translucent).

Add tomatoes, turmeric powder and salt. When tomatoes are partially mashed, add chilly powder and corriander powder.

Keep stirring until the whole thing becomes kind of a pasty mix and oil begins to extract from sides.

Add shrimp and mix well.

Reduce flame and cover the pan to let shrimp cook. Do not add water as water will extract from shrimp.

Meanwhile grind coconut and fennel seeds to a fine paste with very little water.

When shrimp is 90% cooked add coconut / fennel paste and keep stirring until the masala, shrimp and coconut paste gets well blended.

Add more salt if necessary and when almost done, add black pepper powder.

Leave it on low flame with the lid open and stir maybe every 2 mins until all the water is evaporated and you have a thick gravy.

When done, add lemon extract and mix well.

Garnish with corriander leaves and serve hot.