Bring 1 quart of water to a boil in a pot.

Add shrimp and ground turmeric to the boiling water.

Cook for about 4 minutes, or until the shrimp turns pink.

Drain the shrimp, reserving the cooking water.

Heat vegetable oil in a pan over medium heat.

Add chopped onion and minced garlic to the pan.

Sauté until the onions become translucent.

Add ground cumin, ground coriander, paprika, white poppy seed, and red pepper to the pan.

Cook the spices for about 1 minute, stirring constantly, until fragrant.

Stir in plain low-fat yogurt.

Cook for about 2 minutes, stirring frequently.

Add the cooked shrimp to the pan.

Stir gently to coat the shrimp with the masala sauce.

Pour in heavy cream.

Simmer for a few minutes, allowing the flavors to meld together.

Serve hot.