Heat oil over medium high in a large pan. Add the garlic, chili and ginger and sautee for a few minutes til fragrant, careful not to burn the garlic.
Add the onions and sauté about 10 min.
Add bell pepper and sauté another 5 min.
Add in the tomatoes and stir, keep heat on medium.
Season the top of the mixture with a 1 tsp of each spice and mix. I usually do a tbsp of each at a time and add a few more rounds during the mixture reduction.
Let this mixture reduce for 1.5h, stirring occasionally, adding first your half cup of wine (let this absorb completely) and then half a cup of water at a time when things start looking too dry. About halfway thru add another round of the spices, but hold off on the white pepper, depending on how spicy you like it. You want basically all the liquid to be absorbed at the end, leaving a kind of chutney texture.
Add your coconut milk and stir. Let this come to a bubble. Will thicken up a little bit more as it bubbles.
Add your shrimp! Put them into the curry raw and let cook until they turn pink and curl up. About 5 minutes.
Serve and enjoy! Optionally add shredded dehydrated coconut to the top to garnish. Optionally serve with steamed basmati rice.