Fry the onion in the oil until just tender, 3-4 minutes.
Add the cinnamon, cardamoms, cloves and bay leaf.
Cook for 1 minute more, then add ginger and garlic.
Add the chili, cumin, coriander and salt.
Cook for 30 seconds.
Add the green pepper and tomatoes, and bring to a boil or vigorous simmer.
Add the shrimp , cover and simmer for 10 - 15 minutes.
Serve the curry sprinkled with the chopped chilies and coriander leaves.
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