Recipe - My Favorite Curried Shrimp Dish

4 small Hot red chiles (such as
hontaka); dried
1 tablespoon Cumin seed
2 tablespoon Coriander seeds
1 2inch piece of cinnamon
stick
2 Whole cloves
2 Whole cardamom pods
Water
2 tablespoon Olive oil
2 cup Onions; cut or sliced up
1 tablespoon Fresh ginger; chopped
1 tablespoon Slivered garlic
1 tablespoon Turmeric
2 cup Coconut milk
2 lg Poblano or Anaheim chiles;
*see notes
1 cup Tomatoes; minced , seeded
1 pound Large shrimp; peeled and
deveined
Salt to taste
Drops Of 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 crisptender. Add the coconut milk and Poblano chiles and
bring to a boil. Reduce heat and simmer for 34 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 MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 18:00:59 0400 (EDT)

From: Bill Spalding billspa@icanect.net

NOTES : *stemmed, seeded and cut or sliced up lengthwise.