1/4 cup cooking oil
2 onions, chopped fine
4 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans)
1/2 cup water
1 1/4 teaspoons salt
1 1/2 pounds large shrimp, shelled
3/4 cup chopped cilantro
Lime wedges, for serving
1. In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
2. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and Salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
3. Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.