Prepare the Shrimp:

• Wash the shrimp thoroughly and strain the water using a strainer.

Prepare the Vegetables and Spices:

• Chop the yellow onion.

• Chop the fresh coriander.

Cook the Shrimp:

• Heat oil in a pan over medium-high heat.

• Add 1 teaspoon of salt and stir.

• Add the shrimp to the pan and stir. The shrimp will release water to help cook it.

• Cover the pan with a lid and let it cook for 1-2 minutes.

• Stir the shrimp again until fully cooked.

Add Aromatics:

• Add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste to the pan.

• Stir well.

• Add the chopped yellow onion and stir until the onion is coated with the curry mixture.

Simmer:

• Reduce the heat to low.

• Cover the pan with a lid and let it simmer for 2-3 minutes.

Adjust Spiciness:

• For a spicy curry, add 1 teaspoon of red chili powder and stir.

• For a mild spiced curry, add 1/2 teaspoon of red chili powder and stir.

• Cover the pan again and let it simmer for another 2 minutes.

Adjust Consistency:

• If there is too much liquid (jhool) in the pan, remove the lid and let the water evaporate until the desired consistency is achieved.

Add Final Ingredients:

• Add the chopped coriander and whole green Indian chili peppers to the pan.

• Stir well.

• Add 1 cup of coconut milk and stir to combine.

• Let the curry simmer until the desired amount of curry is achieved. Stir occasionally to ensure the curry does not stick to the bottom of the pan.

Serve:

• Once the curry has reached your desired consistency, remove it from the heat.

• Serve hot with rice or bread.