Heat a tablespoon of oil in a skillet over medium heat until shimmering, then add a teaspoon of cumin seeds and cook until fragrant, about 20 seconds.
Add the finely chopped onion to the skillet and cook, stirring often, for 5-7 minutes until golden and soft, filling your kitchen with a sweet, toasty aroma.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and slightly spicy, ensuring they don't stick by adding a splash of water if needed.
Sprinkle in the toasted garam masala, coriander, and turmeric, cooking for 30 seconds until the spices release their aroma and turn darker, infusing the oil.
Add the diced tomatoes and simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly and turns a rich, deep red.
Gently fold in the raw shrimp, spreading them evenly in the sauce, and cook for about 3-4 minutes until they turn pink and curl tightly, indicating they’re perfectly tender.
Drizzle the honey over the shrimp and sauce, then squeeze in fresh lemon juice, stirring to combine and cook for an additional 2 minutes, balancing heat with sweetness.
Remove from heat and sprinkle with chopped cilantro for a burst of herbal freshness, letting the dish rest for 2 minutes to allow flavors to meld.
Serve the shrimp masala hot, accompanied by rice or flatbread, and enjoy the glossy, aromatic sauce with tender shrimp and a hint of sweetness.
