Heat vegetable oil in a large pan over medium heat.
Add chopped onions and cook until soft and translucent.
Stir in minced garlic, grated ginger, and chopped green chillies. Cook for another 2 minutes.
Add curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
Pour in coconut milk and bring to a simmer.
Add diced tomatoes and cook for 5 minutes until the tomatoes begin to break down.
Add the peeled and deveined shrimp to the pan and cook for 5-7 minutes until they turn pink and opaque.
Season with salt to taste.
Garnish with fresh coriander before serving.
Serve hot with steamed rice or naan bread.
