Recipe: My Favorite Curried Shrimp Dish [edit]

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Tags: Seafood, Shellfish, Shrimp

Yield: 4 servings

4	small Dried hot red chiles such as hontaka
1	tablespoon Cumin seed
2	tablespoons Coriander seeds
1	two-inch Cinnamon stick piece
2	whl cloves
2	whl Cardamom pods
	Water
2	tablespoons Olive oil
2	cups Sliced onions
1	tablespoon Chopped fresh ginger
1	tablespoon Slivered garlic
1	tablespoon Turmeric
2	cups Coconut milk
2	lrg Poblano or Anaheim chiles stemmed, seeded, sliced lengthwise
1	cup Diced, seeded tomatoes
1	pound Large shrimp peeled and deveined
	Salt to taste
	Lemon or lime juice to taste
	Steamed rice if desired
	Cilantro leaves if desired

Step 1	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.
Step 2	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 to 4 minutes. Add the tomatoes and shrimp and simmer until shrimp are just cooked, approximately 3 minutes. Season if desired with salt and drops of lemon juice. Serve immediately with optional steamed rice and a garnish of cilantro leaves, if desired.
Step 3	This recipe yields 4 to 6 servings.