My favorite curried shrimp dish

1 Servings

Ingredients

Quantity Ingredient
4 smalls Hot red chiles (such as hontaka); dried
1 tablespoon Cumin seed
2 tablespoons Coriander seeds
1 2-inch piece of cinnamon stick
2 Whole cloves
2 Whole cardamom pods
Water
2 tablespoons Olive oil
2 cups Onions; sliced
1 tablespoon Fresh ginger; chopped
1 tablespoon Slivered garlic
1 tablespoon Turmeric
2 cups Coconut milk
2 larges Poblano or Anaheim chiles; *see notes
1 cup Tomatoes; diced, seeded
1 pounds Large shrimp; peeled and deveined
Salt to taste
Drops Of Lemon Or Lime Juice To Taste
Cilantro Leaves And Steamed Rice

Directions

GARNISH:

In a heavy skillet, dry roast the chiles, cumin, coriander, cinnamon, cloves and cardamom until fragrant. Place in a coffee or spice grinder and grind to a fine powder. Place in a small bowl and add enough water to make a paste. Set aside.

Heat the olive oil in a pan and saute the onion, ginger, garlic and turmeric till crisp-tender. Add the coconut milk and Poblano chiles and bring to a boil. Reduce heat and simmer for 3-4 minutes. Add the tomatoes and shrimps and simmer until shrimps are just cooked, approximately 3 minutes. Season if desired with salt and drops of lemon juice. Serve immediately with a garnish of cilantro leaves and steamed rice.

Yield: 4 to 6 servings

10/10/96

Recipe By : COOKING RIGHT SHOW #CR9728 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:00:59 -0400 (EDT) From: Bill Spalding <billspa@...> NOTES : *stemmed, seeded and sliced lengthwise.

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