Shrimp Curry

I was very surprised how well this recipe turned out! I loved that something so basic can be so flavorful and you can whip it up quickly! Here is what you'll need:

• 2 tablespoons vegetable oil
• 1 small yellow onion chopped
• 2 tablespoons minced garlic
• 1 teaspoon ginger paste
• 1 teaspoon cumin seeds (you can do ground, but I love the fragrance of whole cumin seeds)
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon paprika
• 1 teaspoon red chile powder (you can reduce if that sounds too spicy!)
• 1 (14.5 ounce) can chopped tomatoes
• 1 (14 ounce) can coconut milk
• 1 teaspoon salt
• 1 pound of cooked and peeled shrimp (Make sure tails are removed!) 
• 2 tablespoons dried fenugreek leaves (chopped fresh cilantro could also work)

Directions:
1. Heat the oil in a large skilled over medium heat. Put the onions in when the skillet starts to warm and cook them until they are translucent (5 min).
2. Reduce the heat to low and and add the garlic, ginger, cumin seeds, turmeric, paprika, and chili powder and stir for 3 min.
3. Stir in the tomatoes and the coconut milk and season with salt. Reduce to a simmer and cook 10 minutes occasionally stirring.
4. Stir in the shrimp and the dried fenugreek leaves and cook for another 2 minutes.
5. Serve hot over basmati rice for a traditional Indian meal!