Curried Shrimp Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Small 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 C onions -- sliced 1 tbsp fresh ginger -- chopped 1 tbsp slivered garlic 1 tbsp 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 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 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 Click here to view printer friendly version.

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