Recipe for Curried Island Shrimp 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 cup unsweetened shredded coconut
4 tsp vegetable oil
1 cup finely-minced onion
4 tsp minced or pressed garlic
4 tsp freshly-grated or minced ginger
1/2 tsp dried red pepper flakes or more to taste
(or minced fresh chile peppers)
2 tbl tamarind puree or lemon juice
1 tsp salt
1/2 cup coconut milk preferably reduced-fat
1 lb medium shrimp - (to 1 1/2 lbs) peeled, deveined
3 cup cooked long-grain rice - (to 4 cups)
1/4 cup minced cilantro
----------------- ISLAND CURRY POWDER ----------------
2 tsp black mustard seed
2 tsp cumin seeds
2 tsp black peppercorns
2 tsp anise seeds
2 tsp fenugreek seeds
3 tsp coriander seeds
4 tsp ground turmeric
Instructions:
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.

Comments: This golden curry bursts with piquant East Indian spices and is guaranteed to banish winters frosty chill. Dont 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.

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