Heat oil in a non-stick frying pan over medium-low heat.

Add the pureed onion, ginger paste, and garlic paste to the pan.

Cook for about 5 minutes until the onion mixture turns golden brown and aromatic.

Stir in the cumin powder, coriander powder, and cilantro/coriander leaves.

Cook for another minute to toast the spices.

Add the pureed tomato to the pan and cook for 2-3 minutes until it thickens slightly.

Add the shrimp to the pan, followed by turmeric powder, chili powder, and salt.

Gently stir to coat the shrimp with the spices.

Pour in half a cup of lukewarm water and bring the mixture to a gentle simmer.

Cover the pan with a lid and cook on medium-low heat for 25 minutes, stirring occasionally, until the shrimp is cooked through and the curry has thickened to your desired consistency.

Once cooked, season with lemon juice and garnish with fresh cilantro/coriander leaves before serving.