Curried Shrimp And Onions With Cashews And Rice

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Washington Post


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1 cup long-grain rice

4 tablespoons olive oil

1 large onion, halved and cut into thin wedges

2 teaspoons curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon mustard seeds (yellow or brown)

Pinch cayenne or chipotle chili powder

1 1/2 pounds shrimp

1/2 cup (2 ounces) chopped cashews


Freshly ground black pepper

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