Heat the sunflower oil in a casserole dish over a medium heat and sweat the onion for 4-5 minutes until soft, stirring occasionally. Add the ginger and garlic and cook for a further 2-3 minutes, stirring occasionally.
Add the spices with some salt and pepper, increase the heat a little and cook for 1 minute. Stir in the tomato purée, then the coconut milk and bring to a simmer. Add a little water if it looks too thick, it should have a thin soup-like consistency.
Add the shrimp and simmer for 3-5 minutes until they are just cooked. Remove from the heat, add lemon juice and adjust the seasoning to taste. Spoon into serving bowls and garnish with coriander leaves before serving.
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