Curried island shrimp

Yield: 4 servings

Measure Ingredient
¼ cup Coconut unsweetened, shredded
4 teaspoons Vegetable oil
1 cup Onion; minced
4 teaspoons Garlic; minced
4 teaspoons Ginger; minced
½ teaspoon Dried red pepper flakes OR fresh chili pepper; minced more to taste
2 teaspoons Black mustard seeds
2 teaspoons Cumin seeds
2 teaspoons Black peppercorns
2 teaspoons Anise seed
2 tablespoons Tamarind pur*e OR
2 tablespoons Lemon juice
1 teaspoon Salt
1½ cup Coconut milk
1 pounds To 1 1/2 lb medium shrimp peeled and deveined
3 cups To 4 cups cooked long-grain white rice
¼ cup Cilantro; minced
2 teaspoons Fenugreek seeds
3 tablespoons Coriander seeds
4 teaspoons Turmeric
½ teaspoon Ground cinnamon


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 remainder tightly sealed in a dark place. It will keep for up to 6 months (or longer) and can be used like any other curry powder.

Note: This is what's known as a sweet curry powder. It is especially versatile because it has very little heat of its own. Use it as is or spice it up by adding cayenne or other hot pepper to taste.

Preheat oven to 375*F. 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 the frying pan, heat the oil over medium-low heat and saut* the onion, garlic and ginger, partly covered, until softened, 3 to 5 minutes, stirring. Reduce heat to low; stir in the 2 tablespoons of curry powder with the red pepper flakes. cook until fragrant, about 5 minutes, stirring.

Stir in the tamarind pur*e, salt and coconut milk; warm through, about 2 minutes. Taste for seasoning, then add the shrimp and cook until curled and pink, 3 to 4 minutes. Do not overcook. SErve over fluffy rice, sprinkled with toasted coconut and cilantro.

Simply Seafood Winter 1994

Submitted By MICHELLE BRUCE On 02-21-95

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