Marinade the shrimps in Ginger garlic paste, Red chili powder, Turmeric powder, Tandoori powder, salt, Fennel seed powder and lemon juice. Marinade for 15 -30 minutes.
Add All purpose flour, Rice flour and cornstarch powder. Mix well.
Add a few curry leaves.
Heat vegetable oil in a frying pan and fry the shrimps till its crunchy.
Take it out on a paper towel so it can soak the excess oil.
Add olive oil to another pan. Add mustard seeds, fenugreek seeds and small round dry chilies. Let them splutter.
Add curry leaves.
Add chopped onions and saute till they turn transparent.
Add Ginger garlic paste.
Grind the Red chilies to a paste
Add black pepper powder, fennel seed powder, Turmeric powder, cumin powder, salt and coriander powder. Also add the red chili paste. Cook on low to medium flame till the oil separates.
Add the tomato puree and cook for another 2-3 minutes.
Add the chopped green chilies.
Add the fried shrimps and mix well.
Add the crushed dry fenugreek leaves. Cover and cook for another 5 minutes.