Curry Leaves, Shrimp, and Black Mustard Curry – Singh from the Hearth

Ingredients

• 1 tbsp tomato paste
• 1 tsp roasted cumin powder
• ½ tsp roasted garam masala
• ¾ tsp salt
• ¼ tsp sugar
• 1 tbsp lemon juice
• 3 tbsp finely chopped cilantro
• 8 oz full fat coconut milk
• 3 tbsp vegetable oil
• 1015 fresh curry leaves
• 1 tsp black mustard seeds
• 34 garlic cloves, finely chopped
• 1 lb wile shrimp, deveined