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Curried Island Shrimp

This golden curry bursts with piquant East Indian spices and is guaranteed to banish winters frosty chill. Don't panic at the long list of curry powder spices -- you can easily substitute commercial curry powder. This curry powder recipe makes about 1/2 cup more than you need, but the rest keeps well in an airtight jar. Serve shrimp over fluffy long-grain rice.

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 23g / 0.8ozUnsweetened shredded coconut
4 teaspoons 20mlVegetable oil
1 cup 62g / 2.2ozFinely-minced onion
4 teaspoons 20mlMinced or pressed garlic
4 teaspoons 20mlFreshly-grated or minced ginger
1/2 teaspoon 2.5mlDried red pepper flakes - or more to taste
  (or minced fresh chile peppers)
2 tablespoons 30mlTamarind puree or lemon juice
1 teaspoon 5mlSalt
1 1/2 cups 355mlCoconut milk preferably reduced-fat
1 lb 454g / 16ozMedium shrimp - (to 1 1/2 lbs) - peeled, deveined
3 cups 480g / 16ozCooked long-grain rice - (to 4 cups)
1/4 cup 4g / 0.1ozMinced cilantro
  Island Curry Powder
2 teaspoons 10mlBlack mustard seed
2 teaspoons 10mlCumin seeds
2 teaspoons 10mlBlack peppercorns
2 teaspoons 10mlAnise seeds
2 teaspoons 10mlFenugreek seeds
3 teaspoons 15mlCoriander seeds
4 teaspoons 20mlGround turmeric
1/2 teaspoon 2.5mlGround 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.

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