Heat the oil in the skillet over medium heat and cook the ginger, cloves, cardamom, cinnamon, and bay leaf for a minute, stirring constantly. Add the chopped onion, jalapeno and garlic and cook stirring until soft, about 5 or 6 minutes. Stir in the curry powder and then add the coconut milk and tomatoes, continuing to cook over medium heat for another few minutes. Add the water and bring to a boil briefly so everything gels together. Lower heat to a simmer and add shrimp, cooking another 5 minutes until they turn pink. Stir in the lime juice, sprinkle with cilantro or chopped scallion. Serve hot over basmati or other rice.