Shrimp with Tangy Tomato Sauce

• FAST
• HEALTHY

Ingredients

1. 2 tablespoons vegetable oil
2. 1 medium red onion, chopped
3. 4 garlic cloves, minced
4. 2 serrano chiles, minced
5. 1 teaspoon ground cumin
6. 3/4 teaspoon ground coriander
7. 3/4 teaspoon garam masala
8. 1/2 teaspoon turmeric
9. 2 medium tomatoes, chopped
10. 2 tablespoons plus 1/2 teaspoon fresh lemon juice or 1 tablespoon tamarind concentrate that has been dissolved in 2 tablespoons of warm water
11. 1 teaspoon dark brown sugar
12. 1 cup coarsely chopped cilantro
13. 1 1/2 teaspoons kosher salt
14. 1/2 cup water
15. 1 1/2 pounds shelled and deveined large shrimp

1. Heat the vegetable oil in a large skillet. Add the chopped onion and cook over moderately high heat, stirring frequently, until the onion is golden, about 5 minutes. Add the minced garlic and chiles and cook until softened, about 2 minutes. Stir in the ground cumin, coriander, garam masala and turmeric. Cook the ground spices for 1 minute, stirring constantly. Reduce the heat to moderate, add the chopped tomatoes and cook, stirring occasionally, until the sauce is thickened slightly, about 5 minutes. Stir in the lemon juice, brown sugar, cilantro, salt and water. Bring to a boil. Add the shrimp and cook, stirring frequently, until they're pink and curled, about 5 minutes. Transfer the shrimp and sauce to a shallow bowl and serve at once.