Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***seasoning mix***
   2      teaspoons     cumin -- ground
   1 1/2  teaspoons     cardamom -- ground
   1 1/2  teaspoons     garlic powder
   1 1/2  teaspoons     ginger -- ground
   1      teaspoon      allspice
   1      teaspoon      cayenne pepper
   1      teaspoon      coriander -- ground
   1      teaspoon      onion powder
   1      teaspoon      ancho chile -- ground
   1      teaspoon      salt
   1      teaspoon      turmeric
     3/4  teaspoon      black pepper
     1/2  teaspoon      white pepper
   2      tablespoons   unsalted butter
   2      cups          onions -- chopped fine
   2                    bananas -- very ripe, diced
     1/4  cup           red chile peppers -- ripe, diced
   1      cup           yellow or red bell peppers -- diced
     3/4  cup           raisins
     3/4  cup           hazelnuts or pecans -- chopped
   1      cup           shrimp or fish stock
   1      can           unsweetened coconut milk -- (13 1/2 oz.)
   8      ounces        plain yogurt
   1      pound         shrimp -- peeled and deveined

Preparation:

Combine seasonings in a bowl and mix well. Preheat a heavy 5-quart pot over high heat for 4 minutes. Add the butter, onions, and bananas. Stir the pot thoroughly to coat the onions and bananas with butter, then add the chile peppers, bell peppers, raisins, nuts, and seasoning mix. Reduce the heat to medium and cook, stirring and scraping the bottom of the pan frequently to prevent the ingredients from burning. Cook until the mixture becomes very dry and sticks hard to the bottom of the pot. About 15 minutes. Add the stock and continue to cook and stir and scrape the bottom of the pot for about 10 minutes. Stir in the coconut milk and yogurt and return pot to a boil and them add the shrimp. Stir vigorously, reduce the heat to low and cook just until the shrimp turn opaque, about 3-4 minutes. Serve over rice.