Goan Shrimp Curry

2 tsp whole coriander seeds
1 tsp whole cumin seeds
8 whole peppercorns
1 tsp cayenne pepper
1 TBLS bright red paprika
1/2 tsp ground turmeric
2 tsp peeled and finely grated fresh ginger
4 cloves garlic crushed to a pulp
2 TBLS corn or peanut oil
1 medium onion, very finely chopped
14 oz can coconut milk, well shaken
3/4 tsp salt or to taste
1 TBLS thick tamarind paste or lemon juice
1 1/2 pounds medium shrimp

Put the coriander seeds, cumin seed, peppercorns, cayenne pepper, paprika, and turmeric in a clean coffee or spice grinder. Grind as finely as possible, then empty into bowl. Add the ginger, garlic, and about 4 tablespoons of water, or enough to make a thick paste. Stir to mix and set aside.
Pour the oil into a large, nonstick, lidded frying pan or well seasoned wok and set over medium high heat. When the oil is hot, add the onion. Stir and fry until the onion is translucent. Add the spice paste. Stir and fry it for 2 minutes. Now add 1 1/2 cups of water and bring to a simmer. Cover, reduce the heat to medium-low, and simmer, vigorously, for 10 minutes. Add the coconut milk, salt, and tamarind paste. Mix well and bring to a simmer again. Add the shrip and simmer gently, stirring frequently, until they turn opaque.

Serving Size: 8

Number of Servings: 10

Recipe submitted by SparkPeople user GROOVY07.