3 TBSP. canola oil
1 medium onion, sliced thin
1 bay leaf
6 garlic cloves, pressed
1 (2-inch) piece ginger, grated
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. ground tumeric
Pinch cayenne pepper
2 plum tomatoes, chopped
½ cup plain yogurt
1 ½ lbs. shrimp, peeled and deveined
1 cup frozen peas
2 TBSP. cilantro, chopped
Heat oil in a large nonstick skillet.
Add the onion and bay leaf; cook until onion is translucent.
Stir in the garlic, ginger, ground spices, cayenne, ½ tsp. salt, the tomato and yogurt.
Cook, stirring constantly, until the liquid evaporates and the oil separates and turns orange, 5 to 7 minutes.
Continue frying, stirring and scraping the bottom of the pan.
Add 1 cup water; stir to combine.
Reduce heat to a simmer, cover, cook 20 minutes or until the mixture is slightly thickened.
Add the shrimp, peas and cilantro, cook, uncovered for 5 minutes longer, stirring occasionally.
Discard bay leaf; season with salt and serve immediately.