Shrimp Curry with English Peas

2 Tbsp. Flour
1# large Shrimp, peeled and deveined
4 Tbsp. vegetable oil
1 large onion, cut into 1-2" pieces
1 tsp. cumin seeds
2 Tbsp. minced, peeled fresh ginger
3 cloves garlic, minced
2 tsp. ground coriander
1 serrano chile, minced with seeds
1 28-oz. can crushed tomatoes with added puree
1/2 C. water
1 tsp. turmeric
1 1/2 C. shelled fresh peas, can substitute frozen if you can't find fresh
1 tsp. garam masala*
1/2 C. chopped cilantro
Steamed basmati rice

*if you can't find this spice mixture, here's how to make your own: In a bowl, combine 1 1/2 Tbsp. of coriander, cardamon, and ground pepper.  To that add 1 Tbsp. ground cumin, 1 tsp. cinnamon, and 1/2 tsp ground clove and nutmeg.

Place onion pieces in processor, using pulse setting, chop finely, but not watery.  In a large heavy skillet heat 2 Tbsp oil over medium high heat.  Add cumin seeds and stir until aromatic, about 1 minute.  Add chopped onions and cook until beginning to brown, about 10 minutes.  Add ginger, garlic, coriander, and chiles; stir 1 minute.  Add crushed tomatoes, water and turmeric and bring to a simmer.  Reduce heat to medium-low, cover and cook until mixture has thickened slightly and flavors marry, about 15 minutes.
While curry is cooking; place another large skillet over medium-high heat.  Add remainder of oil and heat to shimmering.  Place shrimp in a bowl and season with salt and pepper.  Dust shrimp with flour, shaking off the excess.  Flash-fry the shrimp in the hot skillet until all sides are golden and shrimp is just cooked, about 3-4 minutes.  Remove from skillet and reserve warm on a plate with paper towel to drain excess oil.
Once curry has thickened; add peas and shrimp, gently fold to incorporate evenly.  Cook mixture over medium-low heat until peas are tender, folding occasionally, about 5 minutes.  Fold in gram masala and cilantro.  Correct seasoning with salt and pepper.  Serve with steamed basmati rice and Enjoy!