My favorite curried shrimp dish 10/10/96

1 Servings

Ingredients

Quantity Ingredient
1 2-inch piece of cinnamon
2 whole cloves
2 whole cardamom pods

Directions

4 sm hot red chiles (such as

: hontaka) -- dried

1 TB cumin seed

2 TB coriander seeds

: stick

: Water

2 TB olive oil

2 c onions -- sliced

1 TB fresh ginger -- chopped

1 TB slivered garlic

1 TB turmeric

2 c coconut milk

2 lg Poblano or Anaheim chiles -- : *see notes

1 c tomatoes -- diced, seeded

1 lb large shrimp -- peeled and : deveined

: Salt to taste

: dr Lemon Or Lime Juice To : Taste

: Garnish--

: Cilantro Leaves And Steamed : Rice

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

~ - - - - - - - - - - - - - - - - - NOTES : *stemmed, seeded and sliced lengthwise.

Recipe By : COOKING RIGHT SHOW #CR9728 From: Bill Spalding <billspa@...

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