My Favorite Curried Shrimp Dish 10/10/96 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 small: hot red chiles, (such as
Directions:
: 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
: dr 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.
Yield: 4 to 6 servings
10/10/96
~ - - - - - - - - - - - - - - - - -
NOTES : *stemmed, seeded and sliced lengthwise.
Recipe By : COOKING RIGHT SHOW #CR9728
From: Bill Spalding
Source from luhu.jp
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
: dr 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.
Yield: 4 to 6 servings
10/10/96
~ - - - - - - - - - - - - - - - - -
NOTES : *stemmed, seeded and sliced lengthwise.
Recipe By : COOKING RIGHT SHOW #CR9728
From: Bill Spalding
Source from luhu.jp