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1
Place the coriander seeds in a small frying pan over medium-high heat and dry roast for 5 minutes, until the seeds turn reddishbrown.
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2
When roasting spices, never leave the pan unattended-they burn easily.
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3
Transfer to a plate and set aside to cool completely.
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4
Using a spice grinder or mortar and pestle, grind the coriander seeds into a fine powder.
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5
Set aside.
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6
In a large mixing bowl, combine the shrimp.
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7
1 teaspoon of the turmeric.
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8
1/2 teaspoon of the red chile powder.
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9
and 1/2 teaspoon of the salt.
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10
Mix well, cover, and set aside to marinate at room temperature for at least 20 minutes while you prep the remaining ingredients.
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11
In a 6-quart / 6-L saute pan over medium-high heat.
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12
warm 2 tablespoons of the oil.
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13
Add the shrimp and sear.
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14
turning once to ensure even cooking, for a total of 2 minutes.
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15
Be careful not to cook the shrimp through, or they will be overcooked later.
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16
Remove from the heat.
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17
Carefully remove the shrimp from the pan and transfer to a clean bowl.
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18
Set aside.
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19
Return the saute pan to medium-high heat and add the remaining 2 tablespoons of oil.
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20
Once the oil is hot, add the mustard seeds and cook for 30 seconds, until the seeds pop.
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21
Keep a lid handy, as the seeds can pop out of the pan.
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22
Carefully add the curry leaves and cook for 20 to 40 seconds, until the leaves wilt slightly.
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23
If you dont have fresh leaves on hand, use dried or frozen ones.
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24
If you cant find curry leaves, dont worryjust omit them.
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25
Add the onion, the pinch of salt, the remaining 1 teaspoon of turmeric, the remaining 1 teaspoon of red chile powder, and the fresh chiles to the saute pan.
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26
Cook, stirring occasionally to prevent sticking, for 3 to 5 minutes, until slightly browned.
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27
Add the ginger and garlic to the saute pan and cook for 1 minute.
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28
Add the ground coriander and stir well.
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29
Reduce the heat to medium and add the tomatoes, the tamarind paste, the remaining 1 tablespoon of salt, and the brown sugar to the saute pan.
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30
Simmer for 6 minutes, until the tomatoes start to break down.
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31
Slowly add the water, 1/4 cup / 60 mL at a time, to the saute pan and simmer for 10 to 12 minutes, until the oil starts to separate slightly and the ingredients start to pull together.
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32
Add the coconut milk and cook for 3 minutes, until warmed through.
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33
Add the shrimp to the saute pan and cook for 2 minutes, until they are cooked through and slightly opaque.
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34
Remove from the heat.
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35
Transfer to a serving bowl.
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36
Serve immediately over a bed of the brown or white basmati rice.
