Kerala-Style Shrimp Curry

Ingredients

• 3 thumb-sized pieces kodampuli
• 1/2 cup boiling water
• 1 large onion, peeled and roughly chopped
• 3-inch generous knob of ginger, peeled roughly chopped
• 6 cloves garlic, peeled
• 1 Thai green chile, stem removed
• 1 tablespoon hot red chile, ground
• 1 teaspoon sweet paprika
• 4 tablespoons oil, divided
• 2 teaspoons brown mustard seed
• 8 curry leaves
• 1/2 teaspoon asafoetida
• 14 ounces thick coconut milk or coconut cream
• 1 pound cleaned, shelled shrimp
• 1 tablespoon raw sugar, or to taste
• Lime and cilantro for garnish

Directions

1. Give the kodampuli a quick rinse to clear away any grit, then place it in a small bowl with the boiling water while you get the rest of the ingredients ready.
2. In a food processor, put the onion, ginger, garlic, green chile, 1 tablespoon coconut oil, and both red chiles. Run the machine until you have a smooth paste.
3. Set a large sauté pan over high heat and warm the remaining oil. Once it looks shimmery, add the mustard seeds, curry leaves, and asafoetida. Toss everything through the oil and cook until the mustard seeds begin to crackle, about 30 seconds. Scrape in the onion paste, stir it into the oil, and cook until it dries out and takes on a little color, about 10 minutes.
4. Pour in the coconut milk, then add the kodampuli along with the liquid it soaked in, and bring the pan to a simmer. Let it bubble gently for 5 minutes so the flavors can come together. Take the pan off the heat, add the shrimp, and stir until they are covered in sauce. Leave the shrimp in the hot curry until they are nearly cooked through but not quite finished, 1-2 minutes. Season with salt and sugar to taste, then serve right away with rice, offering lime wedges and cilantro alongside.