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Categories:
Red Chili Peppers cumin seeds coriander seeds cinnamon sticks cloves cardamom pods water olive oil onions Ginger [fresh garlic turmeric coconut milk peppers tomatoes shrimp salt lemon juice
Viewed: 44 - Published at: 3 years agoIngredients
- 4 small red chili peppers hot, dried
- 1 tablespoon cumin seeds
- 2 tablespoons coriander seeds
- 1 piece cinnamon sticks
- 2 whole cloves
- 2 whole cardamom pods
- 1 x water
- 2 tablespoons olive oil
- 2 cups onions sliced
- 1 tablespoon ginger fresh, chopped
- 1 tablespoon garlic slivered
- 1 tablespoon turmeric
- 2 cups coconut milk
- 2 large poblano peppers or anaheim chiles
- 1 cup tomatoes diced, seeded
- 1 pound shrimp peeled and deveined
- 1 x salt to taste
- 2-3 lemon juice or lime juice
Method
- 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 until crisp-tender.
- Add the coconut milk and Poblano chiles and bring to a boil.
- Reduce heat and simmer for 3 to 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.
