Shrimp Curry with Coconut, Mustard Seeds, ChilesHere’s our chance to make a rich and filling stew -- one that includes toasted coconut and fresh curry leaves and ghee. Preparation steps must be paced, but dinner will still be ready in two hours, or so…

The “Shrimp Curry with Coconut, Mustard Seeds and Chiles,” from the October 2017 issue of Food & Wine, first asks to turn on the oven to toast a mere half cup of coconut. Why? I didn’t bother. Rather, I toasted my coconut in a small dry pan on my stove top. Quick, clean, easy.

The shrimp sits in the refrigerator for an hour, marinating, while I toast and grind the spice mix (coriander seeds, raw rice, cumin seeds, fennel seeds, dried chiles, curry leaves). This powder adds powerful, woody flavors to the curry, as well as heat from the chiles.

Next, I mix the chutney in my blender (cilantro, mint, tamarind purée, brown sugar, lime juice, jalapeño). Its color, you see, is black, thanks to the tamarind purée. No matter. It’s tart, tangy and spicy.

And speaking of heat, the mustard seeds are here too. The white basmati, thankfully, is our cool white blanket.

Shrimp (1 1/2 lbs.) = $14.45
Shallots (1 cup) = .47¢
Jalapeño = .14¢

PREP TIME: toast and cool coconut; marinate shrimp for 1 hour while spices are toasted and ground, chutney is mixed and rice is cooked; sauté curry for 15 minutes
TASTE: tart/tangy chutney sits with wood-spiced shrimp

Next time, I’ll return to the cookie kingdom. I’ll make the “Pumpkin White Chocolate Chip Cookies,” from Closet Cooking. Come back next week, to see what happens.