How To make My Favorite Curried Shrimp Dish 10/10/96

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.
10/10/96