Back In The Old Shrimp Saddle

Ingredients: 1/2 tsp of kashmiri chili (or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika),10 curry leaves (you can substitute 4 bay leaves),4 tsps of ground coriander,1/2 tsp of ground cumin,1 tsp of mustard seeds,1 medium onion, chopped,4 dried red peppers,1 tsp of salt,1 fresh green serrano chili split in half,2 lbs of shrimp,1/2 tsp of tamarind concentrate,1/4 tsp of turmeric,1/2 cup of grated dried unsweetened coconut,1/2 cup of grated dried unsweetened coconut,4 Tbs of vegetable oil,8 fluid ounces Water
Instructions:

1. Shell and devein 2 lbs of shrimp and set them aside.Dissolve 1/2 tsp of tamarind concentrate in 2 Tbs of hot water and set it aside.In a wok or skillet toast:1/2 cup of grated dried unsweetened coconut1/2 cup of thinly sliced onion in 1 Tbs of vegetable oil
2. Stir it around until the coconut turns a toasty brown.
3. Place the onion coconut mixture in a food processor, spice grinder or blender.
4. Add a tiny bit of water and grind the whole thing into a paste.Set it aside
5. Wipe the skillet or pan clean.
6. Heat 2 Tbs of vegetable oil
7. When the oil is hot toss in:1 cup of thinly sliced onion
8. Stir the onion around until it softens.
9. Add in:1 cup of water4 tsps of ground coriander1/2 tsp of ground cumin1/2 tsp of kashmiri chili (or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika)1/4 tsp of turmeric1 fresh green serrano chili split in half1 tsp of salt
10. Mix it all together, turn the heat down and add in the shrimp.Cook for 5 minutes or so.
11. Add in the coconut and tamarind mixture and simmer for another 5 minutes or so until the shrimp turns color.Take the shrimp off the heat.In a small skillet or pan heat:1 Tbs of vegetable oil
12. When the oil is hot add in:1 tsp of mustard seeds10 curry leaves (you can substitute 4 bay leaves)4 dried red peppers
13. When the mustard seeds start to pop, pour everything into the pan of shrimp, stir it all together. Taste for salt.

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