Curried Island Shrimp

Recipe Ingredients

1/4 cup	23g / 0.8oz	Unsweetened shredded coconut
4 teaspoons	20ml	Vegetable oil
1 cup	62g / 2.2oz	Finely-minced onion
4 teaspoons	20ml	Minced or pressed garlic
4 teaspoons	20ml	Freshly-grated or minced ginger
1/2 teaspoon	2.5ml	Dried red pepper flakes - or more to taste
		(or minced fresh chile peppers)
2 tablespoons	30ml	Tamarind puree or lemon juice
1 teaspoon	5ml	Salt
1 1/2 cups	355ml	Coconut milk preferably reduced-fat
1 lb	454g / 16oz	Medium shrimp - (to 1 1/2 lbs) - peeled, deveined
3 cups	480g / 16oz	Cooked long-grain rice - (to 4 cups)
1/4 cup	4g / 0.1oz	Minced cilantro
		Island Curry Powder
2 teaspoons	10ml	Black mustard seed
2 teaspoons	10ml	Cumin seeds
2 teaspoons	10ml	Black peppercorns
2 teaspoons	10ml	Anise seeds
2 teaspoons	10ml	Fenugreek seeds
3 teaspoons	15ml	Coriander seeds
4 teaspoons	20ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground cinnamon

Recipe Instructions

Seafood Alternatives: crabmeat, tuna, snapper, grouper, surimi seafood

To make your own curry powder, you will need a small spice grinder, clean coffee grinder or mortar and pestle. Heat a medium frying pan over medium-low heat and add the mustard seeds, cumin, peppercorns, anise, fenugreek and coriander. Shaking the pan, dry roast the spices until the mustard seeds turn gray and the spices become fragrant, about 5 minutes.

Let cool, then grind to a fine powder. Transfer to a small bowl and stir in the turmeric and cinnamon. Measure 2 tablespoons for this recipe; store the remaining powder tightly sealed in a dark place. It will keep up to 6 months and can be used as you would other curry powders.

Preheat the oven to 375 degrees. Scatter the shredded coconut evenly in a cake pan or pie tin and toast in the oven until browned and aromatic, 5 to 7 minutes, tossing occasionally so the coconut browns evenly. Set aside.

In a frying pan, heat the oil over medium-low heat and saute the onion, garlic and ginger, partly covered, until softened, 3 to 5 minutes, stirring. Reduce heat to low; stir in the 2 tablespoons curry powder with the red pepper flakes. Cook until fragrant, about 5 minutes, stirring.

Stir in the tamarind puree, salt and coconut milk; warm through, about 2 minutes. Taste the sauce for seasoning, then add shrimp and cook until curled and pink, 3 to 4 minutes. Do not over-cook. Serve over fluffy rice and sprinkle with toasted coconut and cilantro.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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