Malaysian shrimp curry

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

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 / 2 cup water in a food processor until smooth; stir into the spices.
Heat the oil in a large Dutch oven over mediumhigh 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 / 2 cups water; bring to a simmer.
Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in the coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through about 8 minutes. Serve immediately over rice .

SERVES 4 TO 6