Coconut-Shrimp Curry

Combine salt black pepper and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss making sure shrimp are well coated. Refrigerate while making the sauce.

Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.

Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned adding water as needed to prevent sticking 10 to 15 minutes.

Add ginger paste and garlic paste and cook stirring constantly for 1 minute. Add coriander sambar powder and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque adding more water as needed about 5 minutes more. Season with black pepper and salt.