Coconut shrimp curry over rice with coconut cream. I took a traditional Indian coconut fish curry from East Africa and swapped fish for shrimp.
Clean shrimp and leave peel on, marinate with puréed ginger, blended chutney of jalapeños & garlic, roasted crushed cumin, chili powder, sumac and lemon juice. Set aside.
Heat oil, add dried chilis & fresh curry leaves, sauté sliced onions, add chopped tomatoes, puréed ginger, blended chutney of jalapeños & garlic, turmeric, ground cumin and salt, cook until well blended, add chopped potatoes and cook until mixed with sauce. Add two cans of coconut milk (not lite!), and hot water, bring to a boil, reduce heat.
In the meantime over open flame, char anaheim chilis. Once reducing curry to low, salt and add shrimp, cooking on medium low heat until pink. Split and add chilis to curry and let flavors blend together in low heat. Do not over boil.
Cook rice with coconut cream, curry leaves and cumin.
Squeeze lemon juice over curry, adding chopped cilantro, serve over rice. Enjoy!