My favorite curried shrimp dish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | 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 | cups | Onions; sliced |
| 1 | tablespoon | Fresh ginger; chopped |
| 1 | tablespoon | Slivered garlic |
| 1 | tablespoon | Turmeric |
| 2 | cups | Coconut milk |
| 2 | larges | Poblano or Anaheim chiles; *see notes |
| 1 | cup | Tomatoes; diced, seeded |
| 1 | pounds | Large shrimp; peeled and deveined |
| Salt to taste | ||
| Drops Of Lemon Or Lime Juice To Taste | ||
| Cilantro Leaves And Steamed Rice | ||
Directions
GARNISH:
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
Recipe By : COOKING RIGHT SHOW #CR9728 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:00:59 -0400 (EDT) From: Bill Spalding <billspa@...> NOTES : *stemmed, seeded and sliced lengthwise.