Makes 3-4 servings
4 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup fresh tomatoes, pureed in food processor
2 teaspoons fresh ginger, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 pound large shrimp, peeled and deveined
2 tablespoons cilantro, finely chopped
3 tablespoons lime juice, freshly squeezed
Heat oil in a large saucepan over low heat. Add the onion and garlic and saute slowly for 10-15 minutes until tender and golden, but not browned. Add the tomatoes, ginger, cumin, coriander and turmeric and simmer for about 5 minutes.
Add the shrimp to the slowly simmering sauce and allow to cook for 10 minutes, stirring occasionally until shrimp are cooked through.
Remove from heat and stir in cilantro and lime juice.
Slightly adapted from Elena's Pantry