1 lb 16-20 count raw, shelled, deveined shrimp rinsed and marinated in 1 teaspoon salt and 1/2 teaspoon turmeric powder (for 30 minutes)
1 cup red onion, finely chopped
2 tablespoons oil
1 tablespoon tamarind paste, if you have concentrate then 1 teaspoon is enough
Salt to taste
1/4 cup chopped cilantro
2 cups fresh grated coconut
1 teaspoon turmeric powder
1 tablespoon paprika powder
1 tablespoon coriander powder
3 cups hot water
In a 3 qt sauce pan over medium heat, heat oil and saute onions until onions are brown in color (about 10 minutes), stir every minute.
Meanwhile, blend the blender ingredients. Take a piece of cheese cloth and place it over a medium size mixing bowl. Pour the blender ingredients into the cheese cloth, strain and squeeze out all the coconut milk. Save the pulp for another curry at a later date.
Pour this spiced coconut milk into the onion mixture and bring it to a boil, boil for 4-5 minutes and then add shrimp. Cook for 10 minutes, adjust salt, garnish with cilantro and serve with rice.