1
: Marinate shrimp with salt and pepper for 15 minutes. Pat dry with paper towel, set aside.
2
: Heat oil in pan over medium high heat. Stir fry the shrimps until cooked, about 5 minutes. Remove and set aside.
3
: Carefully wipe pan and melt the butter over medium high heat. Add curry leaves, curry powder, red chili and stir fry until fragrant about 1 minute.
4
: Add evaporated milk, and salt and pepper. Bring to a boil, stirring constantly, 5 minutes, or until thickened. Add shrimps, cook and stir 1 minute longer, until shrimps are coated.