Mince the garlic finely or turn into paste. Ensure the shrimp is thawed, peeled, and deveined to your liking. Marinate the shrimp with ginger, garlic, masala, curry powder, paprika, chili flakes, and a pinch of salt for at least 30 minutes, or overnight.

Combine the rice, turmeric, bay leaf, a pinch of salt, and 1 and 3/4 cups water in the rice cooker. Set to white rice. When it is complete (or preferably when it says 12 minutes remaining), proceed with recipe.

Slice the onion thinly. Chop the tomato.

Heat a nonstick pan to medium-low, then add the oil. Cook the aromatics (garlic, ginger, cumin, garam masala) until fragrent, then sautee the onion, being sure to brown it carefully for excellent flavor. Add the tomatoes and cook until the tomatoes soften.

Add the shrimp and cook until done, then stir in the coconut milk, taste, and serve.