Cauliflower and Shrimp Caldin

Ingredients

• 1 heavy coconut (without any cracks and containing liquid)
• 3 garlic cloves
• 1 small onion, halved lengthwise and thinly sliced lengthwise
• 2 1/2 cups plus 2 tablespoons water
• 1 tablespoon vegetable oil
• 1 tablespoon cumin seeds, ground in an electric coffee/spice grinder
• 1 teaspoon turmeric
• 1 (4-inch) fresh red chile, halved lengthwise, keeping stem intact
• 1 large head cauliflower (2 1/2 pounds), cut into 1-inch-wide florets
• 1/2 pound medium shrimp (31 to 35 per pound), peeled, leaving tail and first segment of shell intact, and deveined
• 1 1/2 teaspoons salt
• 1 (1-inch) piece tamarind from a pliable block*
• 1 (13- to 14-ounce) can unsweetened coconut milk* (preferably Chaokoh brand)
• 1 tablespoon cider vinegar
• Accompaniment: steamed basmati rice

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