Step 1

Season the shrimp: Pat the shrimp dry and place them in a medium bowl. If you prefer the tails removed, take them off. In a small bowl, combine the salt, chili powder, pepper and turmeric. Add the spice mixture to the shrimp and toss well to combine. Set aside while you prepare the sauce.

Step 2

Make the sauce and tadka: Set the premeasured onion, garlic, ginger, chile, water, tomato paste, coriander, chili powder, garam masala, salt and fennel seed near the stove, so all will be ready to quickly add to the skillet.

Step 3

In a large skillet or wok over medium heat, heat 2 tablespoons of the coconut oil until it shimmers. Add the onion and fry until it starts to brown around the edges, about 5 minutes, adjusting the heat as needed. Add the garlic, ginger and chile and cook until fragrant, about 1 minute. Add the water, tomato paste, coriander, chili powder, garam masala, salt and fennel seeds and cook, stirring, until combined and fragrant, about 2 minutes.

Step 4

Increase the heat to medium-high and add the seasoned shrimp, stirring constantly until the shrimp curl and turn pink and opaque, about 5 minutes. (Smaller shrimp will take less time.) This is a dryish curry, but if it is too dry and sticking to the pan, add water, 1 tablespoon at a time, until you get a thick, sticky sauce that mostly clings to the shrimp. Remove from the heat.

Step 5

In an 8-inch skillet over medium-high heat, heat the remaining 1 tablespoon coconut oil until it shimmers. Add the curry leaves and fry until they crackle and just start to curl, a few seconds. Pour over the shrimp in the skillet and serve family-style, with rice on the side.