Shrimp Curry

Ingredients

canola or peanut oil - 2 tablespoons
onion - 1 (chopped)
garlic - 2 cloves (finely chopped)
ginger - 1 teaspoon( finely grated )
cumin - 2 teaspoons
turmeric - 1½ teaspoons
paprika - 1 teaspoon
chili powder - ½ teaspoon
tomatoes - 3 small (chopped)
coconut milk - 1 cup
salt - 1 teaspoon
basmati rice- 1 cup
shrimp - 16 large (uncooked n peeled)
fresh cilantro - 2 tablespoons (chopped)
lemon juice - 2 tablespoons

Method

1) HEAT the oil in a large saucepan over a medium heat and cook the onion untill it is llight brown and transparent, stirring occasionally.
2) ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute.
3) ADD the tomatoes, coconut milk and salt and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for few minutes.
4) WHILE the curry simmers, cook the rice .
5) 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.
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