3 T peanut oil
2 medium onions, peeled and finely chopped
Fresh ginger, about a ¼-inch cube, peeled
4 cloves garlic, peeled and chopped
½ cup grated and roasted coconut
½ t ground turmeric
1T ground coriander, roasted
¼ t ground cayenne
3 T tamarind paste
½ cup tomato sauce
½ t salt
2 lbs. large shrimp, peeled and deveined
Heat oil in a deep 9-10-inch .skillet over medium heat. Put in the chopped onions and fry, stirring for 7 to 8 minutes until lightly browned but soft. Take off heat.
In a food processor or blender add the ginger, garlic and grated roasted coconut until a paste forms. (You may need to add 2-3 T water.) Add paste to skillet. Also add the turmeric, coriander, cayenne, tamarind paste, tomato sauce, salt and ½ cup water. Bring to a boil, lower heat, cover and simmer for 5 minutes.
About 8 minutes before serving, bring sauce to a boil, fold in shrimp and cook over high heat , stirring until shrimp become opaque. The sauce should be thick and cling to the shrimp. Serves 4-6