Shrimp Curry

1 large onion, chopped
3 tablespoons olive oil
1 , 1" piece of cinnamon stick
6 green cardamoms
6 cloves
1 bay leaf
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 green pepper, chopped into 1/2" pieces
1-1/2 cups canned tomatoes, crushed
1 pound large shrimp , peeled and deveined
2 green chilies, chopped
2 sprigs fresh coriander, chopped

Fry the onion in the oil until just tender, 3-4 minutes. Add the cinnamon, cardamoms, cloves and bay leaf. Cook for 1 minute more, then add ginger and garlic. Add the chili, cumin, coriander and salt. Cook for 30 seconds. Add the green pepper and tomatoes, and bring to a boil or vigorous simmer. Add the shrimp , cover and simmer for 10 - 15 minutes. Serve the curry sprinkled with the chopped chilies and coriander leaves