Begin by heating 2 tablespoons of oil in a heavy-bottomed skillet over medium heat until it shimmers, and add the chopped onion. Sauté for about 5 minutes until translucent and fragrant, with the edges just starting to turn golden.
Add the minced garlic and grated ginger to the pan. Cook together for about 1 minute, stirring constantly, until the mixture releases a warm, spicy aroma.
Stir in the spices: turmeric, cumin, coriander, fenugreek, and chili powder. Toast the spices for 30 seconds, stirring constantly until they darken slightly and smell nutty and fragrant.
Pour in the coconut milk and add the diced tomatoes. Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly and turns a rich, reddish hue.
Meanwhile, pat dry the shrimp with paper towels and season lightly with salt. When the sauce is ready, add the shrimp in a single layer and cook for 3-4 minutes, turning once, until they turn pink and opaque with a slight jiggle in the center.
Once the shrimp are cooked, drizzle the honey over the curry. Stir gently to combine and cook for an additional minute, allowing the honey to meld into the sauce, giving it a glossy sheen and subtle sweetness.
Remove the pan from heat and let the curry rest for 2 minutes, allowing flavors to settle and deepen. Taste and adjust salt if needed.
Garnish with freshly chopped cilantro and serve hot over steamed rice. Enjoy the vibrant, layered flavors of your sweet-spiced shrimp curry!
