Shrimp Curry

2 Tbsp olive oil
1 medium onion, finely chopped
1 (8 oz) can tomato sauce
2 tsp minced fresh ginger (essential)
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
lime juice
1 package (6 oz) frozen shelled, deveined shrimp, thawed, OR an equivalent amount of fresh or canned shrimp

Heat oil and sauté onion at low temperature until golden brown. Add tomato sauce, ginger, garlic, and spices. Bring to simmer. Add a little water if too thick. Add shrimp to sauce. Simmer 5 minutes. Add a little lime juice just before serving.

From: Barbara Schrading in The Great Tomato Patch Cookbook