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Heat The Oil In A Large Skillet Over Medium Heat; Cook The Onion In The Hot Oil Until Translucent, About 5 Minutes. Remove The Skillet From The Heat And Allow It To Cool Slightly, About 2 Minutes. Add The Garlic, Ginger, Cumin, Turmeric, Paprika, And Chili Powder To The Onion And Stir Over Low Heat. Pour The Tomatoes And Coconut Milk Into The Skillet; Season With Salt. Cook The Mixture At A Simmer, Stirring Occasionally, About 10 Minutes. Stir The Shrimp, Fresh Cilantro, And Dried Cilantro Into The Sauce Mixture; Cook Another 1 Minute Before Serving.
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