Shrimp Vindaloo

Makes 6 servings

1 tbsp olive oil
2 onions, chopped
1 tbsp fresh lemon juice
2 tsp Madras curry powder
1 tsp cumin seeds
1/4 tsp cayenne
1 1/2 lbs plum tomatoes, chopped
2 tbsp sugar
1 tbsp minced peeled fresh ginger
2 garlic cloves
1 1/2 lbs shrimp peeled, and deveined
3/4 tsp salt

Heat a large nonstick skilled over med-high heat. Swirl in the oil, then add the onion, lemon juice and curry powder, cumin seeds and cayenne. Cook, stirring occasionally, until onions soften, 4-5 minutes. Stir in the tomatoes, sugar, ginger, and garlic; cook until tomatoes soften, 5-6 minutes. Add the shrimp and cook until opaque in the center, 4-5 minutes. Stir in the salt and serve at once.

Per 1 cup serving, 3 points.