| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 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 |
|
|
Drops Of Lemon Or Lime Juice To Taste |
|
|
Cilantro Leaves And Steamed Rice |
INSTRUCTIONS
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@icanect.net>
NOTES : *stemmed, seeded and sliced lengthwise.
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