Kerala Shrimp Curry - cooking recipe

Ingredients

1 lb frozen shrimp (large)
1/2 teaspoon turmeric powder
1/8 teaspoon red chili powder (Indian dried or cayenne, large pinch)
1/8 teaspoon salt (large pinch)
2 tablespoons fresh lime juice
1 tablespoon tamarind pulp
1/2 cup boiling water
3 tablespoons vegetable oil
1 medium red onion, peeled and thinly sliced
1 teaspoon brown mustard seeds
1/2 teaspoon fenugreek seeds
2 medium tomatoes, chopped
1 tablespoon garlic, minced
1 tablespoon minced ginger
2 jalapeno peppers, seeded and minced
20 curry leaves (frozen or fresh)
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon chili powder (Indian dried or cayenne)
1 cup coconut milk
1 teaspoon salt (to taste)
handful fresh coriander leaves, chopped (for garnish)

Preparation

Rinse shrimp. Place in a medium bowl, add turmeric, chili power, salt and lime juice; stir well and set aside to marinate.
Meanwhile, chope tamarind pulp coarsely and place in a bowl. Pour in boiling water and mash tamarind a little with a fork. Set aside to soak for about 10 minutes.
In a medium heavy-bottomed saucepan or wok, heat oil over medium heat. Add onion and cook, stirring frequently, until a pale golden colour - about 8 to 10 minutes.
Increase heat to medium-high. Add mustard seeds (they may pop or sputter) and cook for 30 seconds. Add funugreek seeds and tomatoes and stir well. Add garlic, ginger, green chiles, curry leaves, turmeric, coriander and red chile powder. Cook, stirring for 1 to 2 minutes, then add coconut milk and a pinch of salt. Reduce heat and simmer, uncovered for about 10 minutes.
Meanwhile strain tamarind mixture through a sieve into a clean bowl. Using a wooden spoon, press tamarind pulp against mesh of sieve to extract as much liquid as possible. Set aside liquid and discard pulp.
Stir 3 T of the tamarind liquid into simmering curry. Taste, and then adjust the balance of flavours if you wish by adding more tamarind liquid and/or salt.
Shortly before you wish to serve, add shrimp and any remaining marinade to curry and cook until shrimp has just changed colour, about 3 minutes.
Garnish with chopped coriander and serve with plain rice and lime wedges.