Peel and de-vein the shrimp, leaving the tails intact–if you can. I prefer to use wild-caught shrimp rather than farm raised, and unfortunately my store only had one option for wild-caught…so my shrimp had no tails.

Put the shrimp in a bowl, add the lemon juice, then toss them together and leave them sit for around 5 minutes. Rinse the Shrimp under cold water and pat dry.

Heat oil in a heavy-bottomed pan over medium-high heat and cook the onion until lightly browned. Add the garlic, ginger, turmeric, chili powder and paprika and cook until everything becomes fragrant and cooked through. Grab your blender.

In a blender, combine the onion mixture and ½ c. coconut milk. Blend until smooth and set aside.

In the same pan that you cooked the onions, add a little more oil. Toss in the cloves, cardamom, bay leaves and cinnamon. Let the spices “fry” for about a minute.

Add the shrimp to the pan and cook until they begin to turn pink. Once they’re almost cooked through, dump the contents of the blender into the pan. Add ½ c. water into the blender and swish around–dump this into the pan too. Stir everything so that all the shrimp are well coated. Bring the mixture to a boil and then reduce to a simmer.

Once the mixture is simmering, add the last ½ c. coconut milk. Let curry simmer away for about 15 minutes–until the sauce has thickened.

Enjoy with rice or rotis!!!