This Family Recipe for Coconut Tamarind Shrimp Is One of My Favorite Dishes

Ingredients

• 1 pound (454g) shrimp (any size will work), peeled, deveined, and tails removed (see notes)
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same amount by weight
• 2 teaspoons red chile powder (Bedgi or Kashmiri), plus more to taste
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon baking soda
• 2 ounces peeled, skinned, seedless tamarind fruit pulp (sold in compact blocks)
• 1/2 cup plus 2 tablespoons (145ml) boiling water
• 3 ounces (90g; 3/4 cup) frozen grated fresh coconut, thawed (see notes)
• 1 medium garlic clove, chopped
• 2 tablespoons (30ml) warm water, plus more if needed
• 2 tablespoons (30ml) vegetable oil
• 1/4 teaspoon black mustard seeds
• 8 to 10 tablespoons thick tamarind paste (see above)
• About 4 ounces coconut-garlic paste (see above)
• 1/4 cup water

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