Shrimp with Fennel and Sesame Seeds

• 1 pound jumbo cleaned shrimp
• 3 tablespoons olive oil
• 15-20 curry leaves
• 1 teaspoon fennel seeds
• 1 teaspoon white sesame seeds
• 1 medium yellow onion sliced
• 2 inch ginger sliced
• 2 garlic cloves sliced
• ½ cup crushed tomatoes
• 1 teaspoon coriander powder
• ½ teaspoon cayenne pepper
• 1 teaspoon garam masala
• Salt to taste
• ¼ cup chopped cilantro for garnish

In a big wok shaped pan heat the three tablespoons olive oil. Add the curry leaves, cook for 30 seconds. Add the fennel and sesame seeds, cook for another 30 seconds. Then add the onion, garlic and ginger. Cook until the vegetables are soft and light brown. Add the crushed tomatoes and cook for another 5 minutes. Add the cleaned shrimp and sauté for 5-7 minutes or until opaque and pink (careful not to overcook). Add the coriander powder, cayenne pepper, garam masala and salt.
Take the shrimp off the heat and add the cilantro and serve.