South Indian Shrimp Curry

 
 Recipe from http://www.mediterrasian.com/delicious_recipes_curry.htm

2 tablespoons canola or peanut oil

1 onion—chopped

2 cloves garlic—finely chopped

1 teaspoon finely grated ginger

2 teaspoons cumin

1½ teaspoons turmeric

1 teaspoon paprika

½ teaspoon chili powder

1 cup canned tomatoes—chopped

1 cup coconut milk

1 teaspoon salt

1 cup basmati rice

16 large uncooked shrimp (prawns)—peeled

2 tablespoons chopped fresh cilantro (coriander)

2 tablespoons lemon juice

HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally.
 ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute. 
ADD the tomatoes, coconut milk and salt and bring to the boil. 
REDUCE the heat to medium and simmer, uncovered, for 8 minutes. 
WHILE the curry simmers, cook the rice (see Cooking rice). 
ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice. 
SERVE on a bed of rice.