Naturally I used the recipe as a guide, not as written dogma. Result was delicious! Had frozen shrimp and a Christmas gift jar of “Maharajah” curry.whose label recommend it for seafood and whose contents were reasonably like the spice mix of the recipe. Also substituted two tablespoons of tomato purée and a little water for the canned diced tomatoes. Added carrots, precooked, because I love them. Could have added peas for green color and taste. And skipped the cilantro because I can’t eat it. Served it over black rice which was gave two strong tastes perfectly balanced.

Great blend of spices. added kale and bell pepper

Perfect👌👌👌!! As I don't eat very hot n spicy food, I eliminated the peppers completely. I usually have a tomato-onion masala paste cooked and frozen in my freezer. I make it in huge batch weekly- stir fry all chunky chopped tomatoes, onion, garlic, ginger with dry masalas and then once it cools, I purée it and freeze to use in various curries throughout the week. Saves me HUGE time during the week, as all I have to do is mix 3-4 tbsp of the frozen masala with the veggie of my choice, add water and seasoning and let it simmer until the veggie is cooked. So what I did here, was to take that frozen masala, add coconut milk and salt and let it simmer, and then later throw in the shrimp and coriander leaves. Took me no more than 15 minutes start to end. 😊 It was so delicious and ridiculously easy, that it's definitely going to be on my weekly menu now on!