• 4 Small hot red chiles – 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
• 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.

Submitted by admin.