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Sautee one minced red onion in 3 tablespoons of oil on medium high heat for 5-8 minutes until golden brown
Add 1 tablespoon minced ginger and 8-10 curry leaves and cook for a minute until fragrant
Add a pinch of hing (optional), 1 tsp turmeric, 2 tsp coriander, ½ tsp red chili powder (more if you like it hotter) and 1 tsp paprika and sautee for a minute until you have a spice paste
Add one can of full fat coconut milk and stir to combine with the spice mixture
Add 4 cups of frozen or fresh cleaned and deveined shrimp (or extra firm cubed tofu for a plant based option) and sautee to coat with the curry
Add salt, pepper and 2 teaspoons of tamarind paste (or the juice of 1 lime)
Simmer until the shrimp are just pink and cooked, 5-7 minutes. Don't overcook the shrimp or they will turn rubbery!
Adjust the salt to taste
Sprinkle with fresh cilantro and enjoy ladled over fluffy white rice