Creamy Shrimp Curry

• 2 tablespoons oil
• 2 medium onions, finely chopped
• 1 tablespoon fresh ginger paste (see Notes)
• 1 teaspoon garlic paste
• 2 green chilies, finely chopped
• 1 or 2 green cardamom pods
• 1/2 cup sour cream
• 1 pound large shrimp, shelled and de-veined
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon chopped cilantro

1. Heat the oil in a wok or skillet and add the onions and cook on medium-low heat for at least 6 to 7 minutes, stirring occasionally.
2. (The objective is to let these sweat and turn into a pale golden saucy state.)
3. Add the ginger paste, garlic paste, and chilies and cook for 2 to 3 minutes, until the mixture is cooked and aromatic.
4. Increase the heat to medium and add the cardamom pods, sour cream, shrimp, turmeric, and salt and cook for 2 to 3 minutes, until the mixture begins to bubble.
5. Add 1/2 cup water and cook for 6 minutes, until the mixture is nice and thick and the shrimp are cooked through.
6. Stir in the cilantro.
7. Enjoy over white rice.

oil, onions, fresh ginger paste, garlic, green chilies, green cardamom, sour cream, shrimp, turmeric, salt, cilantro

Taken from www.cookstr.com/recipes/creamy-shrimp-curry (may not work)