Turned out great.
Ingredients:
Half pound of shrimp.
I tablespoon of Curry
1 tablespoon of garam masala (cinnimon, cumin, salt)
Few shakes of Basil.
2 onions.
one half a clove of garlic
1 cup of coconut half and half mixture (for coffee)
1 half of a jalepino pepper
2 tablespoons of ginger.
Salt and pepper to taste
1 teaspoon of tumeric.
2-3 bay leaves.
Basmati rice
1 can of diced tomatoes
1 teaspoon of curry.
6-7 cloves
2 small bags of salted cashews
Sautee onions, garlic (chopped) with some salt and pepper in deep pan. Cook until golden brown, then add tomatos and all spices except cumin, tumeric, curry, and garam masala.
Cook for ~ 7 minutes. Add shrimp and curry, tumeric, cumin, and garam masala. Cook for ~ 2-3 minutes. Add shrimp with coconut-flavored half and half and salted cashewes. Cook for ~ 7 to 10 minutes until shrimp are cooked.
Serve over a bed of basmati rice.
I sauteed the vegtables then transferred the rest to a wok. The mixture should be a yellowish-green color.
I was surprised how well all the spices mixed; one has to take great care in not go overboard in any one spice. I thought I added too much coconut milk, but it ultimately cooked down and balanced out the other stronger ingredients.