3 tablespoons olive oil
1 large onion, chopped
1 one-inch cinnamon stick
1 bay leaf
1 teaspoon minced ginger root
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
1 bell pepper, chopped into ½-inch pieces
1 ½ cups canned tomatoes, crushed
1 pound large shrimp, peeled and deveined
2 sprigs fresh cilantro, chopped
1. Heat oil over medium in a large skillet. Add onion and cook until tender, 4 to 5 minutes. Add cinnamon, cloves, and bay leaf; cook an additional minute. Add ginger, garlic, cumin, coriander, and salt; cook additional 30 seconds.
2. Add pepper and tomatoes, then bring to a boil over high heat. Add shrimp, lower to a simmer, and cook 15 minutes, covered.
3. Sprinkle with cilantro and serve.
You can find the original recipe here.