Fry the onion and bell pepper in the oil until transclucent. Add the cinnamon, cloves. Cook for 1 minute more, then add ginger and garlic.
Add the chili, spicy masala blend and salt. Cook for 30 seconds.
Add the tomatoes, and bring to a boil or vigorous simmer. Turn heat low and let the tomato cook till the suace is thick.
Add the shrimp , cover and simmer for 10 minutes - till shrimp are done. Serve the curry sprinkled with the chopped chilies and coriander leaves.