Season cleaned shrimp with green seasoning and 1/2 tsp of salt. Set aside for at least 20 minutes or refrigerate overnight.

Combine half of garlic, half of chadon beni, curry powder and 4 tbsp of coconut milk to create a paste.

Heat oil in pot over medium heat. Add methi, if using, and cook until brown then add onion, ginger, remaining garlic and hot pepper, if using. Cook until onions are soft (about 3 minutes).

Add curry paste, stir to combine and cook for about 3 to 5 minutes until curry is grainy and separates from the oil. Add shrimp and stir until all the shrimp are coated with the curry.

Let cook for about 3 minutes, stirring occasionally until shrimp are almost fully cooked. Using a slotted spoon, transfer shrimp to a plate, leaving as much liquid as possible in the pot.

Add remaining coconut milk, season with black pepper and remaining salt and stir or scrape pot to combine everything and let cook for about 3 minutes.

Return shrimp to pot, add the remaining chadon beni and let cook for 2 minutes. Serve warm.