Recipe By : COOKING RIGHT SHOW #CR9728
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
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.
