• In a large bowl, combine the lemon juice, curry powder, ½ teaspoon of the salt, and the shrimp and mix well. Set aside to marinate while you prepare the rest of the dish.
• In a large, cast-iron pan over medium-high heat, heat the oil to prepare for tempering. When the oil is hot, add the onion and sauté for 4 to 6 minutes, until browned. Add the curry leaves, then add the grated ginger, garlic paste, cilantro, and remaining ½ teaspoon salt. Cook, stirring, for 1 minute.
• Mix in the tomato, the marinated shrimp, and ¼ cup (60 ml) water. Reduce the heat to medium and cook for 7 to 8 minutes.
• Taste and adjust salt if necessary. Remove from the heat, garnish with more fresh cilantro, and serve.

For the Homemade Mauritian Curry Powder

• Heat a medium pan, preferably cast iron, on low to medium heat. Ensure the heat is not too high, to prevent the spices from scorching.
• Once the pan is hot, add the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and cinnamon stick. Gently stir until aromatic, about 1 minute.
• Add the chiles and curry leaves. Continue to stir gently for 1 or 2 more minutes, until you can smell the delightful fragrance of the curry leaves.
• Add the turmeric and give the mixture a quick stir. Immediately remove the pan from the heat and allow the spice mix to cool completely.
• Once the spices are cool, use a spice grinder to grind them into a fine powder.
• Transfer the ground curry powder to an airtight container, preferably glass, and store it in a cool, dark place. This homemade blend keeps for several months.