Made this on Christmas Day, 2006, with basmati rice. It makes a pretty spicy curry, so if you’re not sure, halve the dry spices.  You can always add them back later if you want to. Just cook them for a couple more minutes if you do.

This recipe is cooked in a process adding ingredients every couple of minutes. I wrote it in sequence to help keep it easier to follow, and you may want to keep the additions sorted into little bowls so you can just add them as you need them.

1 lb. cooked, peeled shrimp
1/4 tsp salt
1 Tbsp vinegar

Mix in a bowl.

3 Tbsp olive oil
2 onions, very thinly sliced

Saute onions until very soft and lightly brown.

1 tbsp garlic puree
2 tsp ginger puree

Add to onions, and saute a couple of minutes.

1 tsp salt
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper (add less if you don’t like it too spicy.)

Add to frying pan and saute a minute or two.

1/8 tsp cloves
1/8 tsp cinnamon

Add to frying pan and saute for a minute.

1  14-oz can diced tomatoes, drained
1/2 can coconut milk
1 cup water

Add shrimp, tomatoes, coconut milk and water to pan and cook five minutes.

1 jalapeno pepper, diced
2 tsp chopped cilantro

Add to pan and cook 2 minutes.  Serve over hot rice.