Stir the onion into the garlic/ginger paste. Mix the spices in a bowl. Heat the canola oil in a large pan and add the onion paste and spice mixture and saute for about two minutes on medium heat. Add the shrimp, stir, and cook until they are just done. Add the coconut milk, turn down the heat a bit, and wait for the coconut milk to boil. Stir the mixture, wait for it to boil again and then turn off the heat. Serve over basmati rice and garnish with cilantro.

You can use one tsp of minced fresh garlic and ginger instead of the paste. I used canola oil to keep the calories down, but you can use ghee. You can also add cloves and any other spices that you have laying around.