"This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an indian flatbread."
1. In a non-stick wok or large saucepan heat the oil on nearly high heat. Add onions, cook til lightly browned. Add curry leaf if using, then ginger-garlic paste and coriander. Stir for one minute.
2. Add salt, turmeric, tomato, chili or cayenne, shrimp and water. Stir well. Reduce heat to medium-high and cook 7-8 minutes until shrimp are opaque. Test for salt and chili, add more if needed to suit your taste.
3. Add garam masala and stir. Turn off heat. Sprinkle with some chopped cilantro. Serve with indian flat bread or basmati rice.