Heat oil or ghee in a pan over medium heat. Add onions and sauté until soft and golden.

Stir in garlic and ginger, cooking for another 30 seconds until fragrant.

Add your korma blend and stir well to toast the spices for about a minute.

Pour in the coconut milk and water, then let it simmer for 2 minutes.

Add shrimp, season with salt, and cook for 4–5 minutes until pink and opaque.

Stir in garam masala and let it cook for another minute for depth of flavor.

Taste and adjust seasoning, then garnish with fresh cilantro and a squeeze of lemon.