Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt and set aside.

In a large skillet or pan, heat the vegetable oil over medium heat.

Add the finely chopped onion to the pan and sauté for about 5 minutes or until translucent. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add the turmeric powder and cumin seeds to the pan. Stir well to combine and cook for another minute to toast the spices.

Toss in the fresh curry leaves and slit green chilies, stirring to mix them into the aromatic base.

Increase the heat to medium-high and add the shrimp to the pan. Cook for about 3-5 minutes until the shrimp turn pink and opaque, stirring occasionally.

Pour in the coconut milk, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together. Adjust salt to taste.

Once the sauce has thickened slightly, remove the pan from heat. Garnish with freshly chopped cilantro. Serve hot with cooked rice or naan.