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1
Rinse, peel, and devein the shrimp.
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2
Rinse again and set aside.
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3
(If your shrimp are large rather than medium, you may want to cut them in half.)
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4
Place the other ingredients near your stove top.
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5
Set a wok or a large heavy skillet over medium heat and add the oil.
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6
When it is hot, toss in the fennel, nigella, and cumin seeds and the cinnamon stick, and stir-fry for a minute or so, until the spices release their aroma.
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7
Toss in the garlic and ginger and stir-fry for about 1 minute.
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8
Add the onions and stir-fry for 5 minutes, then lower the heat and cook slowly for another 5 minutes, or until the onions brown a little.
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9
Add the green chiles and stir-fry for about a minute, then raise the heat to high, add the water, and cook, stirring occasionally, until the onions are very soft and most of the liquid has evaporated.
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10
(The dish can be made ahead to this point and set aside at room temperature for an hour.
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11
Begin again by adding 1/4 cup water to the pan, placing it over high heat, and stirring occasionally until the onions are hot, then proceed.)
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12
Add the salt and the shrimp and stir-fry until the shrimp have all changed color, 3 to 8 minutes, depending on the size of your pan, the size of the shrimp, and whether or not you began with hard-frozen shrimp.
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13
Turn out onto a plate, remove the cinnamon stick if you wish, and serve, topped, if you wish, with sprigs of coriander.
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14
Put out a plate of lime wedges.
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15
Serve with rice, a small plate of crisp sliced cucumber or white radish (daikon), and a dish to provide a contrast to the sweetness of the shrimp and onion.
