This is a wonderful recipe of the Chettinad (the business community) of Madras whose food often reflects a fusion of northern and southern flavors.

1½ pounds jumbo or large shrimp, peeled, deveined, and rinsed
1 teaspoon curry powder
1 teaspoon Garam Masala
24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
1teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon tomato paste
¼ cup coconut milk, fresh or canned
Coarse salt to taste
1 tablespoon lemon juice
1 bunch (6-7 ounces) watercress, trimmed, rinsed, and patted dry

Place the shrimp in a bowl. Add the curry powder, Garam Masala, kari leaves, garlic, and vegetable oil. Mix to coat the shrimp.

Heat a frying pan over high heat until very hot. Add the shrimp and sear, shaking and tossing, for 1 minute, or until shrimp begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimp. Continue to cook until the sauce is reduced to a glaze and the shrimp are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off heat.

Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.