Serves: 4

1 medium onion
2 tablespoons oil
1 tablespoon minced jalapeno chiles
1 clove garlic - minced
1 teaspoon finely grated ginger root
1 teaspoon cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon tumeric
1 pound tomatoes - cut into 1/2 peices (or large can)
1 pound large shrimp - peeled and deveined
1/2 cup cilantro

Cut onion in half lengthwise, then slice thinly lengthwise. 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, pepper and turmeric (if using) 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.