My Favorite Curried Shrimp Dish

• 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

1. In a heavy skillet, dry roast the chiles, cumin, coriander, cinnamon, cloves and cardamom until fragrant.
2. Place in a coffee or spice grinder and grind to a fine powder.
3. Place in a small bowl and add enough water to make a paste.
4. Set aside.
5. Heat the olive oil in a pan and saute the onion, ginger, garlic and turmeric until crisp-tender.
6. Add the coconut milk and Poblano chiles and bring to a boil.
7. Reduce heat and simmer for 3 to 4 minutes.
8. Add the tomatoes and shrimps and simmer until shrimps are just cooked, approximately 3 minutes.
9. Season if desired with salt and drops of lemon juice.
10. Serve immediately with a garnish of cilantro leaves and steamed rice.

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

Taken from recipeland.com/recipe/v/my-favorite-curried-shrimp-dish-39234 (may not work)