Ingredients

serves 4 to 6

　　2 teaspoons whole coriander seeds

　　1 teaspoon whole cumin seeds

　　8 whole black peppercorns

　　1 tablespoon paprika

　　1 teaspoon cayenne pepper

　　1/4 teaspoon ground turmeric

　　1 piece (2 inches) peeled fresh ginger, sliced

　　6 garlic cloves, sliced

　　2 tablespoons vegetable oil

　　1 medium onion, very finely chopped

　　1 can (14 ounces) unsweetened coconut milk

　　1 1/4 teaspoons coarse salt

　　1 1/2 teaspoons tamarind concentrate (or lemon juice)

　　1 1/2 pounds large shrimp, peeled and deveined, tails left intact

　　1/2 cup fresh Thai or regular basil leaves

　　6 cups cooked basmati rice, for serving

　　

Step 1

Finely grind the coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in the paprika, cayenne, and turmeric. Process the ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into the spices.

　　

Step 2

Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the onion; cook, stirring often, until translucent, about 5 minutes. Add the spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.

　　

Step 3

Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in the coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.

　　

Step 4

Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes. Serve immediately over rice.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.