Shrimp Curry Recipe

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2 teaspoons curry powder

3/4 cup coconut milk

1 cinnamon stick, broken in half

1/2 jalapeno, or more to taste

1 1/2 pounds medium shrimp, peeled and deveined

1 bay leaf

2 tablespoons vegetable oil

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1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped

2 1/2 teaspoons kosher salt

1 medium yellow onion, sliced

2 cups water

1 tablespoon freshly squeezed lime juice

Serving suggestion: Basmati Rice

1/4 heaping teaspoon whole cloves

8 whole allspice

10 cardamom pods

2 tablespoons chopped fresh coriander leaves

5 cloves garlic

One 3-inch long piece fresh ginger, peeled

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