Step 1

Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a watery paste. Set aside.

Step 2

Add the coconut oil to a large skillet or pot and warm on medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.

Step 3

Add the spices (turmeric, cumin, curry powder, garam masala and chilli powder) and continue to fry the onions another 3 minutes.

Step 4

Add the blended onion/tomato mixture to the pot along with the coconut milk. Season with salt and let simmer at a medium heat for at least 15 minutes. Stir occasionally. The flavour will deepen and develop the longer this cooks.

Step 5

Taste and season again before adding the shrimp - at more salt and additional spice as you see fit. Add the peeled shrimp and cook until the shrimp is just cooked, about 3-4 minutes.

Step 6

Serve with rice (or cauliflower rice for a whole30/paleo friendly meal) and scatter fresh cilantro over the top and enjoy.