Malaysian Shrimp Curry

Directions

1. 1
   Finely grind the coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl.
2. 2
   Stir in the paprika, cayenne, and turmeric.
3. 3
   Process the ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into the spices.
4. 4
   Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking.
5. 5
   Add the onion; cook, stirring often, until translucent, about 5 minutes.
6. 6
   Add the spice paste; cook, stirring, 2 minutes.
7. 7
   Add 1 1/4 cups water; bring to a simmer.
8. 8
   Reduce heat to medium-low.
9. 9
   Cover; simmer 10 minutes.
10. 10
    Uncover.
11. 11
    Stir in the coconut milk, salt, and tamarind.
12. 12
    Simmer until thickened, about 30 minutes.
13. 13
    Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes.
14. 14
    Serve immediately over rice.