4 tablespoons oil, divided 4 large white onions, coarsely chopped (about 16 cups) 3 large cloves garlic, finely chopped 1/2 teaspoon cumin seeds 1/4 teaspoon ajowan seeds 2 tablespoons ground coriander 2 tablespoons ground cumin 1 tablespoon turmeric 1 teaspoon Kashmiri chile powder, or more, to taste 1/2 cup coconut milk 1/2 cup canned tomato puree 2 tablespoons grated coconut powder 2 teaspoons salt 1/4 teaspoon freshly ground white pepper 32 large black tiger shrimp (about 16-20 to a pound), peeled 1/2 cup chopped cilantro leaves

Step 1 Make an onion puree by heating 2 tablespoons of the oil in a large pan over medium heat, adding the onions and cooking until golden brown, about 30 minutes. Cool slightly, then place in a blender or food processor and puree until smooth. Set aside.

Step 2 Heat a heavy pan. Add the remaining 2 tablespoons of oil, the garlic, cumin seeds and ajowan seeds and cook until lightly browned, about 3 to 4 minutes. Add the onion puree, ground coriander, ground cumin, turmeric and chile powder and cook until bubbling. Add the coconut milk, tomato puree, grated coconut powder, salt and pepper.

Step 3Cook 5 minutes, then add the shrimp and cilantro. Cook 7 to 10 minutes, or until the shrimp are cooked through. Add salt and pepper to taste.

Step 4Serve in a medium bowl, garnished with a sprig of cilantro and a sprinkle of grated coconut powder on top. Accompany with steamed basmati rice.

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