1 large onion, chopped

1/4 cup (60 ml) vegetable oil

4 garlic cloves, finely chopped

2 tsp fresh ginger, finely grated

4 tomatoes, seeded and diced

1 can (14 oz/398 ml) coconut milk

1 1/2 tsp garam masala

1 green or red chili pepper, chopped (optional)

1 tsp salt

2 lbs (1 kg) fresh shrimp, shelled and deveined

1 lime, juice only

Cilantro leaves, for serving

In a skillet over medium-high heat, brown the onion in the oil. Add the garlic and ginger. Cook for 1 minute. Add the tomatoes, coconut milk, garam masala, chili pepper, if using, and salt. Simmer over low heat for 10 minutes.

Add the shrimp. Bring to a boil, reduce the heat and simmer for 3 to 5 minutes. Add the lime juice and sprinkle with coriander leaves. Adjust the seasoning and serve.

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