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Print this Recipe    Shrimp Cardamom

SHRIMP WITH CARDAMOM AND ALMONDS (FIJI)

3 tbsp ghee
2 bay leaves
1 3-inch piece cinnamon
seeds from 5 cardamom pods, crushed
1.5 pounds large uncooked shrimp, shelled and deveined
1 one-ince 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 small hot green chiles (serranos), seeds & stems removed, chopped
1 tsp sugar
salt to taste
1 tbsp fresh lemon or lime juice
cilantro leaves, slivered almonds for garnish

Heat the ghee or oil in a skillet. Saute 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
sort, about 3 minutes. Add the flour, almonds, and turmeric, and
cook over low heat for 2 minutes, stiffing constantly. Add the
coconut milk, chiles, and sugar, and simmer for 10 minutes. Return
the shrimp to the curry, add salt to taste, and simmer for about
8 minutes. Add the lemon or lime juice, stir, and remove from the
heat. Remove 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).

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