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My Favorite Curried Shrimp Dish 10/10/96

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      Title: MY FAVORITE CURRIED SHRIMP DISH  10/10/96
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
        4 sm hot red chiles (such as
  :          hontaka) -- dried
        1 TB cumin seed
        2 TB coriander seeds
        1    2-inch piece of cinnamon
  :          stick
        2    whole cloves
        2    whole cardamom pods
  :          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
  
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  NOTES : *stemmed, seeded and sliced lengthwise.
  
  Recipe By     : COOKING RIGHT SHOW #CR9728
  
  From: Bill Spalding  
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