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Author Notes: This curry combines all of the flavor groups—salty, sweet, sour, and spicy—in one richly-flavored dish. You could easily make it vegetarian by omitting the shrimp (and even adding tofu), or substitute in firm-fleshed white fish. —Catherine Lamb
Serves 6 to 8
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons fennel seeds
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1 tablespoon coconut oil (or canola)
- 2 tablespoons minced fresh ginger
- 5 garlic cloves, minced
- 1 yellow onion, finely sliced
- 3 star anise
- 2 cups cubed pumpkin (or squash)
- 2 teaspoons mustard seeds
- 2 cups cauliflower florets
- 1 teaspoon serrano chile, sliced lengthwise in half
- 8 fresh curry leaves
- 12 raw shrimp, cleaned
- 1 tablespoon tamarind juice
- 1 1/2 cans coconut milk (600 ml)
- 2 teaspoons sugar
- 1 cup seafood stock (or water)
- Coriander, for serving
- Toast fennel, cumin, and coriander in a dry saucepan over medium heat until fragrant. Transfer to a mortar and pestle and crush until finely ground. Add turmeric and salt and mix.
- Add oil to a medium saucepan and heat until shimmering. Add ginger, garlic, and onion and cook for two minutes. Add mustard seeds, anise seeds, and spice mix, and cook for another two minutes. Mix in the pumpkin and cook one minute more.
- Add stock (or water), chili, tamarind juice, and sugar, and stir. Cook for five minutes.
- Add the cauliflower and coconut milk, stir, taste, and add salt if needed. Simmer 20 to 25 minutes, until sauce is reduced and cauliflower and pumpkin are tender.
- Add in shrimp and cook until they're pink, firm, and just cooked through, 2 to 3 minutes.
- Serve curry over jasmine rice and garnish with cilantro.