Indian Spiced Shrimp

Ingredients
1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
2 jalapenos, minced, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1.5 teaspoons ground cumin
1.5 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon turmeric
1 15oz can petite diced tomatoes, with juices
1 lb large shrimp, peeled and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.

Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.

Suggestion - serve over rice.

Yields 4 servings.