Cook the rice according to the packet instructions.
While to rice is cooking, put the onion, garlic, ginger and chile pepper in a food processor and blend to make a puree.
Heat the butter in a wide pan and add the onion mixture. Cook for 1 minute then add the salt, paprika, garam masala and turmeric and cook for 2 minutes, stirring all the time.
Stir in the tomato paste then pour in the coconut milk and fish broth. Bring to a boil then simmer gently for 10 minutes.
Add the shrimps, season with salt and pepper and serve with the rice garnished with cilantro.