250g/8 oz shrimps

2tbsp oil

¼ tsp red chilli paste

½ tsp turmeric powder

2 cups coconut milk

½ tsp salt, or to taste

½ tsp sugar

4-5 cherry tomatoes cut into 8 pieces

2 tbsp lemon juice

1-2 green or red chillies – chopped, to garnish

Some coriander leaves to garnish

Clean the shrimps; remove the shells and black veins.  Heat the oil in a shallow pan then reduce the heat; stir in the red chilli paste and turmeric powder and fry for 1-2 minutes or till the oil separates. 

Add ¾ cup of the coconut milk and bring to a boil, stirring constantly.  Lower the heat and simmer for 5-7 minutes.  Add salt and sugar and the remaining coconut milk.  Boil for 3-4 minutes on low heat.

Add the shrimps and tomatoes; simmer for 4-5 minutes or till the shrimps are cooked and the gravy becomes thick.  Remove the pan from heat and stir in the lemon juice. 

Garnish with chillies and cilantro/coriander leaves.  Serve hot with rice.