Ingredients Jump to Instructions ↓

  1. 1/4 cup 23g / 0.8oz Unsweetened shredded coconut

  2. 4 teaspoons 20ml Vegetable oil

  3. 1 cup 62g / 2 1/5oz Finely-minced onion

  4. 4 teaspoons 20ml Minced or pressed garlic

  5. 4 teaspoons 20ml Freshly-grated or minced ginger

  6. 1/2 teaspoon 2 1/2ml Dried red pepper flakes - or more to taste (or minced fresh chile peppers)

  7. 2 tablespoons 30ml Tamarind puree or lemon juice

  8. 1 teaspoon 5ml Salt

  9. 1 1/2 cups 355ml Coconut milk preferably reduced-fat

  10. 1 lb 454g / 16oz Medium shrimp - (to 1 1/2 lbs) - peeled, deveined

  11. 3 cups 480g / 16oz Cooked long-grain rice - (to 4 cups)

  12. 1/4 cup 4g / 0.1oz Minced cilantro Island Curry Powder

  13. 2 teaspoons 10ml Black mustard seed

  14. 2 teaspoons 10ml Cumin seeds

  15. 2 teaspoons 10ml Black peppercorns

  16. 2 teaspoons 10ml Anise seeds

  17. 2 teaspoons 10ml Fenugreek seeds

  18. 3 teaspoons 15ml Coriander seeds

  19. 4 teaspoons 20ml Ground turmeric

  20. 1/2 teaspoon 2 1/2ml Ground cinnamon

Instructions Jump to Ingredients ↑

  1. 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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