Heat oil in a pan and sauté garlic and onions till lightly browned and tender. Add in spices, and fry for a few seconds. Now add in the chopped tomatoes and fry for a minute or two to blend well with the spices.
Add in the shrimp and stir-fry for a minute to coat the shrimp well with the spice mix. Add in coconut milk and kasoori methi, season with salt and pepper, and let it simmer for another 5-7 minutes.
Garnish with coriander leaves and serve with a side of plain rice and a tossed salad.