Using a spice or coffee grinder, pulverize the coriander seeds and dried chile peppers. Set aside.

Heat the ghee in a large, deep pan, such as a wok, over medium high heat. Add the onions with a pinch of salt and cook, stirring occasionally, until golden brown. Turn the heat down to medium and add the garlic. Cook for about a minute, stirring, and then add the ground coriander and chile peppers, as well as the ajwain seeds. Cook, stirring, for another minute. Then add the tomatoes with a hefty pinch of salt to taste.

Bring the tomatoes to a boil, and then add the ginger and anaheim chile pepper. Reduce to a simmer, and cook for about 20 minutes, until the fat separates from the sauce. At this point, if it is still quite soupy, increase the heat and boil some of the liquid off. Then add the shrimp and reduce the heat to a bare simmer, and cook, stirring, for about 5 minutes, until the shrimp are all cooked through. When most of them are cooked, add the peas if you are using them (the original recipe did not call for them but I decided to add them). Heat the peas through. Add the honey (to taste), cilantro, garam masala, lemon juice and fenugreek (methi) seeds. Toss, and turn off the heat--but do taste for additional seasoning (honey, lemon juice, garam masala, salt). Serve with Basmati rice (as I did) or flatbread.