Coconut Shrimp Curry

Ingredients:

• Two onions, finely chopped
• 3 cloves of garlic
• 1 inch of ginger
• 6 oz. can of tomato sauce (might need to use 3/4 of an 8 oz can)
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon of salt
• 1/4 teaspoon turmeric
• 1/2 teaspoon of imli concentrate (if don’t have imli, use something sour like juice from half of a lime)
• 8 oz can of coconut milk
• 1.5 pounds of peeled and deveined shrimp

Instructions:

• Finely chop the onions, garlic and ginger
• Saute the onions in oil until they become transparent and start to turn golden brown
• Add the garlic and ginger and cool until the onions brown a little more
• Add the tomato sauce, cumin, coriander, salt, turmeric, and imli
• Simmer until the oil separates
• Add the coconut milk
• Flash saute the shrimp and then add it to the curry