Sparkling wines go well with a wide variety
of dishes. For an unexpected treat with this exotic
curry, serve a good-quality bubbly from California.
1/4 cup cooking oil
2 onions, chopped fine
4 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1. In a large frying pan, heat the oil over
moderately high heat. Add the onions and cook,
stirring frequently, until golden, about 5 minutes.
Add the garlic and ginger and cook, stirring, for
2. Add the coriander, cumin, cinnamon,
cayenne, and turmeric and cook, stirring, for 30
seconds. Add the tomatoes and cook, stirring, for
1 minute. Add the coconut milk, and salt
and bring to a simmer. Reduce the heat and cook
at a low boil, stirring frequently, until thickened,
5 to 10 minutes.
3. Add the shrimp to the pan. Reduce the
heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5min. Remove from heat, stir in cilantro and serve with lime wedges.