Delicate curry with shrimps originally from India

Heat a frying pan over medium heat, add peanut oil and cook the chopped onion until translucent, stirring occasionally (about 5 minutes).

Turn off the stove and let the onions cool slightly (about 2 minutes).

Add chopped garlic, ground turmeric, ground cumin, ground ginger, paprika and red chili powder to the onion. Cook over low heat, stirring for 30 seconds.

Add can chopped tomatoes, can coconut milk and salt. Bring to a boil and simmer for about a minute, then reduce heat and cook, stirring for another 10 minutes.

Add cooked and peeled shrimp and chopped fresh cilantro.

Cook the Indian curry over low heat until the shrimp are heated through (about a minute).