Shrimp With Cardamom & Almonds

• 3 tbsp olive oil
• 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-inch 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 coconut milk
• 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

Add the ginger, onion, and garlic, and sauté 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.

• Yields: 4 servings
• Preparation Time: 30 minutes