Coconut milk- 1 can or milk from approximately 2 coconuts
Shrimp- deveined and peeled- 2 lbs (around 1 Kg)
Stir fry onion in oil until they are golden, add haldi and garam masala powder. Stir and add ginger garlic paste. Stir for a minute and add chilli powder, coriander powder and salt.
Stir and add tomatoes and tomato paste. Let the tomatoes cook for 2 minutes. Add the coconut milk and stir to mix completely. Let this sauce simmer and reduce for at least 20 minutes or until a thick consistency has reached. Add shrimp to the sauce and stir to mix and set on medium heat for 10 minutes. (Note: Water is released from the shrimp and the sauce can get thin. This is the reason to get the sauce as thick as possible in the earlier step to avoid watery curry. Do not let the shrimp cook for more than 10-12 minutes since it will harden and get a rubbery texture). Garnish with chopped cilantro right before serving.