Shrimp Curry

• 1 large onion, chopped
• 3 tablespoons olive oil
• 1 1" piece of cinnamon stick
• 6 green cardamoms
• 6 cloves
• 1 bay leaf
• 1 teaspoon minced gingerroot
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 green pepper, chopped into 1/2" pieces
• 1-1/2 cups canned tomatoes, crushed
• 1 pound large shrimp , peeled and deveined
• 2 green chilies, chopped
• 2 sprigs fresh coriander, chopped

Fry the onion in the oil until just tender, 3-4 minutes.

Add the cinnamon, cardamoms, cloves and bay leaf.

Cook for 1 minute more, then add ginger and garlic.

Add the chili, cumin, coriander and salt.

Cook for 30 seconds.

Add the green pepper and tomatoes, and bring to a boil or vigorous simmer.

Add the shrimp , cover and simmer for 10 - 15 minutes.

Serve the curry sprinkled with the chopped chilies and coriander leaves.

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