Cooking web notes

Shrimp with Tomatoes

2 tbsp. corn oil
1 onion
2 cloves of garlic, finely chopped
1 tsp. cumin seeds
1 tbsp. sugar
14 oz. can chopped tomatoes
1 tbsp. sun-dried tomato paste
1 tbsp. chopped fresh basil
1 lb. peeled shrimp
salt & pepper to taste

Heat the corn oil in a large preheated wok. Finely chop the onion and add onion and garlic to the wok and stir-fry for 3 minutes or until softened. Stir in the cumin seeds and stir-fry for 1 minute. Add the sugar, chopped tomatoes and tomato paste to the wok. Bring the mixture to a boil, reduce heat and leave the sauce to simmer for 10 minutes. Add the basil, shrimp and salt & pepper to taste to the mixture in the wok. Increase the heat and cook for another 3 minutes or until the shrimp is completely cooked through.