The following was minimally adapted from the recipe by chef Vikram Vij. This curry is full of flavour but mild when it comes to heat. Once you start cooking, you can have the savoury saffron shrimp on the table in under 30-minutes.
Note: I used two tomatoes to get 3 cups purée but they were big tomatoes! I cut them in half and squeezed as many of the seeds out as I could, then puréed them in the blender.