Seafood Curry

• red chili
• 2 teaspoons seeds cilantro
• 1 teaspoon cumin seeds
• 3 cardamom seeds
• 1 teaspoon paprika
• 1 teaspoon black peppercorns
• 1 teaspoon saffron
• 1 teaspoon coarse salt
• olive oil to taste
• 1 onion
• 3 garlic cloves
• 2 tablespoons white wine
• 5 fillets dogfish, or cape shark, or other lean, firm textured fish
• 1 can coconut milk
• 7/8 pound shrimp

1. Pour the chili, coriander seeds, cumin seeds, cardamom seeds, and black peppercorns in a heavy saucepan and stir consistently over high heat for approximately 1 minute or until you smell the spices.
2. Once hot, place the seeds and spices in a food processor and grind them, then add the saffron, paprika, and salt and grind again until the mix becomes a thin powder. Set it aside.
3. Boil the shrimp and strain them, setting aside the water to be used as a broth flavoring.
4. In a large pan, heat some olive oil and saute the onion and garlic.
5. Once the onion and garlic are browned, add the white wine. Heat the wine until simmering and then add the mix of seeds and spices.
6. Let cook to mix the flavors, adjusting the salt to taste, and then add the fish and some of the shrimp broth, just enough to cover the fillets.
7. Once the dogfish is almost cooked, add the coconut milk. Add enough to thicken the broth just a little.
8. Serve with basmati rice and coriander or parsley, to taste.

red chili, cilantro, cumin seeds, cardamom seeds, paprika, black peppercorns, saffron, coarse salt, olive oil, onion, garlic, white wine, other lean, coconut milk, shrimp

Taken from www.yummly.com/recipe/Seafood-Curry-897918 (may not work)