Instructions

1. 1

   Shell and devein 2 lbs of shrimp and set them aside.Dissolve 1/2 tsp of tamarind concentrate in 2 Tbs of hot water and set it aside.In a wok or skillet toast:1/2 cup of grated dried unsweetened coconut1/2 cup of thinly sliced onion in 1 Tbs of vegetable oil

2. 2

   Stir it around until the coconut turns a toasty brown.

3. 3

   Place the onion coconut mixture in a food processor, spice grinder or blender.

4. 4

   Add a tiny bit of water and grind the whole thing into a paste.Set it aside

5. 5

   Wipe the skillet or pan clean.

6. 6

   Heat 2 Tbs of vegetable oil

7. 7

   When the oil is hot toss in:1 cup of thinly sliced onion

8. 8

   Stir the onion around until it softens.

9. 9

   Add in:1 cup of water4 tsps of ground coriander1/2 tsp of ground cumin1/2 tsp of kashmiri chili (or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika)1/4 tsp of turmeric1 fresh green serrano chili split in half1 tsp of salt

10. 10

    Mix it all together, turn the heat down and add in the shrimp.Cook for 5 minutes or so.

11. 11

    Add in the coconut and tamarind mixture and simmer for another 5 minutes or so until the shrimp turns color.Take the shrimp off the heat.In a small skillet or pan heat:1 Tbs of vegetable oil

12. 12

    When the oil is hot add in:1 tsp of mustard seeds10 curry leaves (you can substitute 4 bay leaves)4 dried red peppers

13. 13

    When the mustard seeds start to pop, pour everything into the pan of shrimp, stir it all together. Taste for salt.