Heat oil in heavy medium skillet over medium heat. Add shrimp and half teaspoon curry. Saute until shrimp are just cooked, about 2 minutes. Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and remaining 2 teaspoons curry to skillet. Saute until tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute. Set aside. Chop shrimp and return to bowl. Add vegetables and tomato. (Can be made 4 hours ahead. Cover and chill.) Add mayonnaise to shrimp mixture. Season with salt and pepper. Toast bread. Cool slightly. Top with shrimp. COMMENTS: Aboard the Sir Francis Drake (a 70ºC t. sailing vessel), these delicious hors d'oeuvres are served with cocktails.