1 pound peeled and deveined small shrimp (or chopped large shrimp)
¼ teaspoon garam masala
⅓ cup chopped fresh cilantro, plus more for garnish
6 Classic Dosas or Dosa Wraps
Melt the oil in a large skillet over medium-high heat. Add the onions and coconut and cook for about 15 minutes, until the onions are softened and well browned. Add the ginger-garlic paste, green chiles, and curry leaves and cook, stirring constantly, for 2 minutes to toast the spices. Stir in the tamarind purée to incorporate.
Add the tomatoes and salt and stir to break up any bits that might stick to the pan. Bring to a vigorous simmer and cook for about 20 minutes, until the tomato thickens considerably, almost to a paste, and the oil starts to separate from the tomato. Add a little water if the mixture starts to stick to the bottom of the pan. Add the turmeric and red chile powder and cook for 2 minutes. Add the shrimp and garam masala and cook, stirring constantly, until the shrimp is cooked through, 3 to 5 minutes.
Remove from the heat and stir in the cilantro. Serve alongside or stuffed into your dosa of choice with additional cilantro for garnish.