My Favorite Curried Shrimp Dish

Directions

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 sauté 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.