Mix 1/2 cup yogurt
with the onion, chili powder, garam masala, lemon juice and pepper and
salt to taste and marinate the shrimp 5 hours. Take them out of the
marinade and dry them. Put them on skewers. Mix the remaining yogurt
with the cream, eggs and flour for a batter. Dip the shrimp skewers
in the batter and put them on a greased baking tray. Bake them 6 minutes
at 220 degrees Celsius.
Fry the onion three
minutes. Add the masala and stir fry a few minutes until the mixture
becomes fragrant. Increase the heat, add the shrimp and stir fry three
minutes. Add the lemon juice.