*  Exported from  MasterCook II  *
                 My Favorite Curried Shrimp Dish  10/10/96
 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
    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
                         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
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 NOTES : *stemmed, seeded and sliced lengthwise.