Heat up a pan and add vegetable oil, you can use coconut oil for a richer flavor. Add chopped yellow onion, finely chopped garlic and ginger, 1/4 tsp salt. Sautee until golden brown. Add ground turmeric, red chili powder, ground coriander and cook for about 20 seconds on low heat so the spices don’t burn. Turn off heat.

In a blender, process chopped tomatoes and the onion mixture. Add a little water if you need to. Add the paste to the same pot, add almost 1 cup of water. Start with 1/2 cup of water and add more if you need to. Stir. Taste and add 1/2 tsp salt and shrimp. Cover and bring this to a boil. Once it comes up to a boil, turn the heat down and cook for 5 to 10 minutes until the shrimp is cooked.

The cooking time depends on the size of shrimp you’re using. During the last minute of cooking, add garam masala. When the shrimp are cooked, add chopped cilantro if you wish. This curry is wonderful served over rice or with any type of bread.