Heat the olive oil in a pan over medium heat. Add the shrimp and sprinkle with the curry powder and chili powder. Sear the shrimp for about 1 minute per side. Transfer the shrimp to a plate and set aside.
Add the rest of the oil to the same pan, and cook the onion until softened, around 5 minutes. Add the garlic cloves and cook for 1 more minute, or until fragrant.
Add the tamarind paste and all of the spices, stir, and cook for 1 minute.
Add the crushed tomatoes and stir to combine. Cook the sauce over medium-high heat for about five minutes to allow the flavors to combine.
Stir in the heavy cream and bring the sauce to a low simmer.
Add the shrimp and toss to coat with the sauce.
Remove from heat and serve topped with cilantro and lime wedges.
Serve it with rice, noodles, or naan bread.
You can use the same sauce with chicken instead of shrimp for an Indian-inspired chicken curry.
You can omit the tamarind paste if you can’t find it. It’s a great ingredient that is used often in Indian cooking, but the curry is still very tasty without it.
Serve it with lime wedges to make it zesty and give it more depth.