Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Coconut 2 tb Tamarind pur*e OR
-unsweetened, shredded 2 tb Lemon juice
4 ts Vegetable oil 1 ts Salt
1 c Onion; minced 1 1/2 c Coconut milk
4 ts Garlic; minced 1 lb To 1 1/2 lb medium shrimp
4 ts Ginger; minced -peeled and deveined
1/2 ts Dried red pepper flakes OR 3 c To 4 cups cooked
-fresh chili pepper; minced -long-grain white rice
-more to taste 1/4 c Cilantro; minced

--------------------ISLAND CURRY POWDER-------------------------
2 ts Black mustard seeds 2 ts Fenugreek seeds
2 ts Cumin seeds 3 tb Coriander seeds
2 ts Black peppercorns 4 ts Turmeric
2 ts Anise seed 1/2 ts 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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