Zareens' Shrimp Curry

• 1 lb. jumbo shrimp (10 to 15 per lb.)
• 2 tsp. salt
• 1 c. peeled, chopped coconut
• 1/4 c. coriander seed
• 1 1/4 c. warm water
• 5 Tbsp. vegetable oil
• 1 Tbsp. chopped ginger
• 1 Tbsp. garlic
• 1/4 c. chopped onions
• 1 tsp. turmeric
• 1/2 tsp. ground cumin
• 1/4 tsp. ground red pepper
• 1/4 tsp. black pepper, ground
• 3 Tbsp. chopped coriander

1. Shell the shrimp.
2. Devein the shrimp by making a shallow incision in back to lift out dark substance.
3. Wash and combine with salt.
4. Leave for 15 minutes.
5. Blend coconut, coriander seed and water at high speed until pureed.
6. Extract water on paper towel.
7. Discard pulp and put coconut mixture aside.
8. Heat the vegetable oil.
9. Drop in vegetable oil and cook for 30 seconds until shrimp are pink.
10. Add ginger, oil and garlic; fry 1 minute. Add onions; fry for 7 to 8 minutes, until brown.
11. Add spices; stir for 1 minute.
12. Add shrimp marinade.
13. Return shrimp to skillet. Return coconut mixture.
14. Reduce heat and top with 2 tablespoons of coriander and cover.

jumbo shrimp, salt, coconut, coriander seed, water, vegetable oil, ginger, garlic, onions, turmeric, ground cumin, ground red pepper, black pepper, coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670723 (may not work)