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Ingredients
- 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
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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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