Slice onion, dice tomato and chop fresh cilantro (coriander). Keep aside with the cleaned shrimps.
1 Medium Onion, 1 Medium Tomato, 1 Tablespoon Cilantro Fresh
Heat up a pan with the oil and saute onion first alone over a medium heat setting until they appear soft.
1 Tablespoon Oil
Stir in diced tomato and ginger garlic. Combine and stir cook for a minute or. Keep on a medium to high heat setting.
1 Tablespoon Ginger + Garlic
Reduce the heat to a minimum and make some space at the center of your pan. Stir in shrimp.
12-15 Piece Shrimp
Add all the seasoning and spices. Salt, black pepper, turmeric, chili pepper, cinnamon, coriander seeds ground, and cumin ground.
1 Teaspoon Turmeric, ¼ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, ½ Teaspoon Red Chili Pepper, ½ Teaspoon Cinnamon Ground, 1 Teaspoon Coriander Seeds Ground, 1 Teaspoon Cumin Seeds Ground
Increase the heat setting to medium and combine all the ingredients. Stir cook for a minute.
Pour in broth and coconut milk. Mix everything well.
1 Cup Broth, 1 Cup Coconut Milk
Close curry with a cover and simmer over a slow to medium heating for about 15-20 minutes. Control heat, don't allow a rolling boil because the coconut milk could curdle.
When you are done with the cooking, take your curry from the heat and pour in lime juice and add the fresh chopped cilantro. Mit it up.
Juice of ½ lime, 1 Tablespoon Cilantro Fresh
Serve up hot.
Video
Notes
Use Ginger garlic paste or finely grated or chopped ginger and garlic. The ratio is 1:2 Ginger:Garlic and 3 servings require 1 tablespoon ginger and garlic combined.
The shrimp size indicated as medium is for the 20-25 shrimps, which is required to serve about 3 people. If you use smaller shrimps, add more. If you use larger shrimps use fewer shrimps. You can also weigh your shrimps to be more exact. See metric measurement. 240 grams =8.5 ounces.
Turmeric is also known as Curcuma. You can use standard ground and dried turmeric OR fresh turmeric root, grated or chopped fine.