Shrimp with Cardamom and Almonds

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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3 Tbsp. ghee
seeds from 5 cardamom pods, crushed
1-1/2 pounds large uncooked shrimp, shelled and deveined
1″ piece ginger, peeled and grated
1 onion, chopped
4 cloves garlic, peeled and minced
1 Tbsp. flour
3 Tbsp. ground almonds
1/2 tsp. ground turmeric
2.5 cups thick coconut milk (thick part from an unshaken can is ok)
3 finger hot green chiles, seeds and stems removed, chopped
1 tsp. sugar
salt to taste
1 Tbsp. fresh lemon or lime juice

For garnish:

cilantro leaves,
slivered almonds


Heat the ghee or oil in a skillet and saute the bay leaves, cardamom powder and cinnamon for 2-3 minutes. Add the shrimp and cook for 2 minutes over low heat, stirring constantly. Remove the shrimp and set aside.

Add the ginger, onion and garlic, and saute until the onion is soft, about 3 minutes. Add the flour, almonds and turmeric, then cook over low heat for about 2 minutes, stirring constantly. Add the coconut milk, chiles and sugar and simmer for 10 minutes. Return the shrimp to the curry and add salt to taste. Let simmer for about 8 minutes.

Add the lemon or lime juice and stir. Remove from the heat, taking out the bay leaves and the cinnamon. Serve over rice garnished with the cilantro leaves and the almonds, or as a filling for roti (a thin bread).

Recipe from “A World of Curries,” DeWitt and Pais.