South Indian Shrimp Curry

Great Recipe- almost made no changes- sometimes I just increase the seasonings cause I find it a little on the mild side.  In this recipe it is important to add your spices in the beginning, before the liquid, to cook out the grittiness.
http://www.mediterrasian.com/delicious_recipes_curry.htm

2 tablespoons canola or peanut oil

1 onion—chopped

2 cloves garlic—finely chopped

1 teaspoon finely grated ginger (I use 1 1/2 tsp)

2 teaspoons cumin (1 use 3 tsp)

1½ teaspoons tumeric (I use 2 tsp)

1 teaspoon paprika (I use 1 1/2 tsp)

½ teaspoon chili powder (I use 1 tsp)

1 cup canned tomatoes—chopped

1 cup coconut milk

1 teaspoon salt

1 cup basmati rice

16 large uncooked shrimp (prawns)—peeled

2 tablespoons chopped fresh cilantro (coriander)

2 tablespoons lemon juice

Heat the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally. Add the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute. Add the tomatoes, coconut milk and salt and bring to the boil. Reduce the heat to medium and simmer, uncovered, for 8 minutes. While the curry simmers, cook the rice. Add the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice. Serve on a bed of rice with RAITA.


RAITA
http://www.mediterrasian.com/delicious_recipes_raita.htm

1 cup plain thick yogurt (Greek-style yogurt is best)

½ cup finely chopped cucumber—peeled and deseeded

1 clove garlic—minced (crushed)

2 teaspoons lemon juice

½ teaspoon salt Mix till combined.