Peel and de-vein the shrimp. Blend the cumin, coriander, mustard, crushed peppercorns, turmeric, red pepper and the curry powder.
Heat 1 tablespoon of oil in a pan, add the onions, garlic and ginger and cook on a low heat for 5 minutes, until they are soft. Add in the half can of chopped tomatoes.
Add the spices and cook for a few minutes, then add the hand-chopped tomatoes, water and salt, and bring to boil. Reduce sauce to a thicker consistency, add the cream in and continue to let simmer on a low heat.
In a small pan add the remaining oil and cook on a medium heat for a couple minutes, dip the shrimp in the flour and then carefully put in the hot oiled pan.
Fry for 3 minutes then turn over and cook for two minutes more, then add the shrimp to the tomato and spice pan, allow to simmer on a medium heat for another few minutes.
Then add fresh lime juice while stirring, serve and garnish with fresh coriander. A little yogurt is a lovely combination on top, or chutney!