- 4 ounces fresh Coconut meat
- 1 piece Cinnamon stick (about 3 cm)
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 Cloves
- ½ teaspoon Red pepper flakes
- 1 teaspoon Turmeric
- 2 Red onions (about 100 grams)
- 3 Garlic cloves
- 1 piece Ginger root (about 50 grams)
- 1 green Chile pepper
- 4 Tomatoes
- 1 ½ pounds Shrimp (without head and shell, each about 40 grams)
- 3 tablespoons Vegetable oil
- 1 tablespoon Tamarind paste (from a jar)
- 1 tablespoon Red wine vinegar
Coarsely grate coconut flesh; let dry on a plate for 2-3 hours. Discard coconut rind.
Break the cinnamon into small pieces. In a small pan over medium heat, toast cinnamon, coriander, cumin and cloves until fragrant and beginning to smoke. Transfer to a plate and wipe the pan with a paper towel.
Add dried coconut to pan. Cook over medium heat, stirring, until light-brown.
Add pepper flakes and turmeric and cook briefly.
Finely grind ingredients with an immersion blender (or mini chopper).
Peel onions and garlic and chop finely. Peel and finely grate ginger. Rinse chile pepper, wipe dry and cut into rings.
Rinse tomatoes, wipe dry, cut into quarters and remove seeds. Cut tomatoes into large pieces.
Cut along the back of shrimp to devein, then rinse shrimp and pat dry.
Heat oil in a large skillet over medium heat. Sauté onions and garlic until fragrant, 2-3 minutes.
Add ginger and chile and cook 1 minute.
Add coconut-spice mixture, tamarind and tomatoes. Cook until fragrant, about 1 minute. Pour in 200 ml (approximately 3/4 cup) water and bring to a boil.
Season the shrimp with salt. Add to skillet, cover and cook over low heat until opaque, 3-5 minutes. Season the sauce with salt and vinegar and serve immediately, with rice or crispy papadums if desired.