Medium sized shrimp- 1 LB (peeled & deveined)
Garlic- 3 cloves (finely chopped)
Fresh curry leaves- 10 (optional)
Oil- 3 tablespoons
Mustard seeds- 1 tsp.
For the cream sauce:

Tomato paste- 1 tablespoon
Green chili- 1 (finely chopped)
A bunch of chopped cilantro (coriander) leaves
Garam masala powder- 1 tsp.
Roasted cumin seed powder- 1/2 tsp
Red chili powder- 1/2 tsp
Lemon juice- 1 tablespoon
Salt to taste
Sugar- 1/4 tsp
Coconut milk- 1 small 7 oz can

In a bowl, Put all the ingredients for the sauce with little water except coconut milk and mix well.

Slowly add the coconut milk and mix everything together. Set aside.

Heat the oil in a pan and add mustard seeds. When they begin to pop add garlic and curry leaves and fry for few seconds.

Add the shrimp and stir-fry until the shrimp is almost cooked over medium high heat.

Add the sauce. Let the sauce simmer over medium heat until the shrimp is completely cooked.

Remove from heat and serve hot with rice.