4 Small hot red chiles (such as hontaka) -- dried

1 Tablespoon cumin seed

2 Tablespoons coriander seeds

1 2-inch piece of cinnamon stick

2 whole cloves

2 whole cardamom pods

Water 2 Tablespoons olive oil

2 C onions -- sliced

1 tbsp fresh ginger -- chopped

1 tbsp slivered garlic

1 tbsp turmeric

2 C coconut milk

2 lg Poblano or Anaheim chiles -- *see notes

1 C tomatoes -- diced, seeded

1 lb large shrimp -- peeled and deveined

Salt to taste Drops Of Lemon Or Lime Juice To Taste --Garnish-- Cilantro Leaves And Steamed Rice

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 till crisp-tender. Add the coconut milk and Poblano chiles and bring to a boil. Reduce heat and simmer for 3-4 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.

10/10/96