Guyanese Shrimp Curry

1 lb shrimp
1 tbsp ghee or oil
1 onion
3 cloves garlic
2 bay leaves
2 tsp gheera (roasted ground cumin and coriander found in west indian stores)
2 tsp turmeric
1 T madras curry powder (lalas brand found in west indian stores in red tin box)
Salt to taste
Pepper to taste
2 T grated coconut
1 can coconut milk
1 tomato cut into 8ths
1/2 cup cilantro

Optional: Marinate shrimp for 2 or more hours in fridge with lime juice and 1/2 T curry powder.

Chop the onions and garlic, heat the oil in a pot and fry lightly with bay leaves. Do not brown the onions and garlic.

Add the turmeric, curry powder and gheera and fry for a minute then add 1/2 cup of water to keep from burning.

Add the shrimp and grated coconut, salt and pepper. Fry for a few more minutes.

Add coconut milk, stir and cover the pot. Boil on medium heat until shrimp is cooked and liquid has boiled down into a creamy sauce, about 5 minutes.

Optional: Add ghee and or tomato before removing from the heat.

Serve hot with rice, sprinkled with grated coconut and cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user SARAH2119.