Begin by shelling and cleaning 500g of raw shrimp or prawns. In a mixing bowl, coat the shrimp with 2 teaspoons of turmeric and a pinch of salt, then set aside.

In a large skillet, pour in 2 tablespoons of vegetable oil and place it over medium heat. Heat until shimmering, about 2 minutes.

Add a cinnamon stick and ½ teaspoon of red chili flakes to the hot oil. Stir for about 1 minute until fragrant.

Add ½ finely diced red onion and cook for 4-5 minutes until golden. Stir in 3 minced garlic cloves, 3 teaspoons curry powder, 1 teaspoon ground coriander seeds, and 2 teaspoons ground chili. Cook for another minute.

Add 2 peeled and finely diced tomatoes to the skillet, then pour in 200ml of water. Simmer for about 5 minutes until thickened.

Gently fold the prepared shrimp into the sauce, followed by 150ml of coconut milk, and cook for about 3 minutes until shrimp turn pink.

Fry 8 small basil leaves in a small pan with oil until crisp, about 30 seconds. Serve hot with white rice or flatbreads, topped with crispy basil.