Cauliflower and Shrimp Caldin

• 1 heavy coconut (without any cracks and containing liquid)
• 3 garlic cloves
• 1 small onion, halved lengthwise and thinly sliced lengthwise
• 2 1/2 cups plus 2 tablespoons water
• 1 tablespoon vegetable oil
• 1 tablespoon cumin seeds, ground in an electric coffee/spice grinder
• 1 teaspoon turmeric
• 1 (4-inch) fresh red chile, halved lengthwise, keeping stem intact
• 1 large head cauliflower (2 1/2 pounds), cut into 1-inch-wide florets
• 1/2 pound medium shrimp (31 to 35 per pound), peeled, leaving tail and first segment of shell intact, and deveined
• 1 1/2 teaspoons salt
• 1 (1-inch) piece tamarind from a pliable block*
• 1 (13- to 14-ounce) can unsweetened coconut milk* (preferably Chaokoh brand)
• 1 tablespoon cider vinegar
• Accompaniment: steamed basmati rice

1. Put oven rack in middle position and preheat oven to 400F.
2. Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid.
3. Bake coconut 15 minutes.
4. Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head screwdriver.
5. Remove brown membrane with a sharp paring knife or vegetable peeler.
6. Coarsely chop one third of coconut (reserve remainder for another use) and finely grind in a blender.
7. Measure out 1/2 cup ground coconut (reserve remainder for another use) and puree with garlic, half of onion, and 1/2 cup water in blender until a paste forms.
8. Cook remaining onion in oil in a wide 4- to 5-quart heavy pot over moderate heat, stirring, until softened, about 5 minutes.
9. Add coconut paste, cumin, turmeric, and chile and cook at a bare simmer (do not let boil), stirring, 3 minutes.
10. Stir in 2 cups water and cook at a bare simmer (do not let boil), uncovered, 15 minutes.
11. Add cauliflower and cook at a bare simmer (do not let boil), uncovered, stirring occasionally, until just tender, 15 to 20 minutes.
12. While cauliflower cooks, toss shrimp with 1/2 teaspoon salt in a small bowl.
13. Gently mash tamarind pulp with remaining 2 tablespoons water in another small bowl until pulp is softened.
14. Force pulp through a sieve into a bowl, discarding seeds and thick fibers.
15. Pat shrimp dry and stir into cauliflower along with tamarind, canned coconut milk, and vinegar.
16. Bring to a bare simmer (do not let boil) and cook until shrimp are just cooked through, about 3 minutes.
17. Stir in remaining teaspoon salt.
18. *Available at Indian markets and Kalustyan's (800-352-3451; kalustyans.com).

heavy coconut, garlic, onion, water, vegetable oil, cumin seeds, turmeric, fresh red chile, cauliflower, shrimp, salt, pliable, unsweetened coconut milk, cider vinegar, basmati rice

Taken from www.epicurious.com/recipes/food/views/cauliflower-and-shrimp-caldin-108666 (may not work)