In a heavy skillet, dry roast the chiles, cumin, coriander, cinnamon, cloves and cardamom until fragrant. Place in a coffee or spice grinder and grind to a fine powder. Place in a small bowl and add enough water to make a paste. Set aside.
Heat the olive oil in a pan and saute the onion, ginger, garlic and turmeric till crisp-tender. Add the coconut milk and Poblano chiles and bring to a boil. Reduce heat and simmer for 3-4 minutes. Add the tomatoes and shrimps and simmer until shrimps are just cooked, approximately 3 minutes. Season if desired with salt and drops of lemon juice. Serve immediately with a garnish of cilantro leaves and steamed rice.
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