Curried Island Shrimp

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.