1 tablespoon: garlic, ginger paste, dry masala, ground coriander, ground cumin, paprika, tumeric, ground cinnamon, red chili powder and salt and pepper to taste.
2 large tomatoes finely chopped
2 cup heavy cream
2 tsp garam masala
4 tsp chopped coriander leaves

Prepare the shrimp: Bring to boil enough water to cover the shrimp and boil for three minutes. Drain the shrimp and set aside the water. In a wok or heavy skillet, heat  a cup of vegetable oil and sauté two medium sized finely minced onion until they start to turn brown. Do not scorch them. Add the garlic/ ginger paste and sauté for 2 minutes. Add dry Masala and sauté over medium-high heat for 2 minutes. Add tomatoes and sauté until thickened to a gravy, 5-8 minutes. Stir in cream. Just before serving, garnish with garam masala and the coriander.