Tamilian Shrimp Curry

• approximately 30 fresh uncooked shrimp
• 1 cup water
• 2 tablespoons shredded coconut (I think they are referring to fresh, I'd use a dash coconut milk too if using the dried stuff!)
• 1/2 teaspoon cumin
• 1/8 teaspoon turmeric
• 2 teaspoons whole black peppercorns
• 2 tablespoons freshly ground coriander
• 1 inch slice ginger
• 2 green chilies, split in half
• 1 large onion, chopped (1 cup)
• 1 cup chopped fresh tomato
• sea salt
• 1 teaspoon oil
• 1/2 teaspoon fennel seed (sombu)
• 2 whole curry leaves (neem leaves)

1. Wash srimp. Remove veins and remove shells.
2. Bring water to a boil in a pot.
3. Add chopped onion and tomato (I may fry it in a little oil first until soft).
4. Grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
5. Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
6. Add the shrimp and cook covered over a low heat for 15 minutes.
7. Heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli.
8. When shrimp is cooked pour in fennel mixture.
9. Check for salt.
10. The consistency should be watery like sambar.
11. Coastal region shrimp kulambu (not sure of this words meaning, I think it means easy curry) is ready!
12. Serve hot with plain steamed rice.

shrimp, water, coconut, cumin, turmeric, whole black peppercorns, freshly ground coriander, ginger, green chilies, onion, tomato, salt, oil, fennel, curry

Taken from www.food.com/recipe/tamilian-shrimp-curry-424019 (may not work)