Creamy Shrimp Curry

¾ in (2 cm ginger, sliced

6 cloves garlic

½ teaspoon cumin seeds

3 tablespoons mustard or vegetable oil

1 bay leaf

4 cloves

1 cinnamon stick (2 in/5 cm)

4 green cardamom pods, bruised

1 large onion, diced

4 green chillies, deseeded and minced

½ teaspoon salt

½ cup (125ml) water

1 lb (500g) shrimp, peeled and deveined

1 cup (250ml) thick coconut milk

½ teaspoon sugar (optional)

Minced coriander leaves (cilantro) to garnish.

Place the ginger, garlic and cumin in a blender or food processor and grind to a paste.  Heat the oil in a wok and stir fry the baby leaf, cloves, cinnamon and cardamom for 1 to 2 minutes until fragrant.  Add the onion and stir-fry gently for 5 minutes before adding the green chilies and the ginger paste.  Continue stirring for another 2 minutes.  Add the salt and water.  

Simmer uncovered for 5 minutes, then place the shrimp in the wok and simmer for another 3 minutes.  Add the coconut milk and simmer gently for about 5 minutes, stirring occasionally, until the shrimp are tender.  Stir in the sugar, if using and serve sprinkled with coriander leaves.