Bengali, Red Shrimp Habanero Curry - Fiery Foods & Barbecue Central

Ingredients

• 2 tablespoons imported curry powder
• 3 tablespoons crushed dried parsley
• 1 teaspoon dried tarragon
• ¼ teaspoon cinnamon powder
• 2 cans crushed tomatoes with liquid
• 4 or 5 good shakes Kikkoman Soy Sauce
• 4 pounds 16-18 count fresh shrimp, peeled and deveined.
• ½ teaspoons freshly ground black pepper
• ½ teaspoon sea salt or to taste
• 2 packets Goya Sazon con cilantro y achiote
• 1 good handful cashew nuts
• 1 can sweetened coconut milk 1 teaspoon cumin powder
• Stick and a half of unsalted butter
• 12 cloves garlic, smashed, peeled, and minced
• 1 tablespoon minced fresh ginger root
• 1 large red bell pepper, deveined, seeded, and coarsely chopped
• 2 medium red onions, diced
• 3 stalks celery, diced
• 3 yellow habaneros, seeds and stems removed, finely diced
• 1 teaspoon ground turmeric