Kerala-Style Shrimp Curry Recipe

Ingredients (16)

• 3 thumb-sized pieces kodampuli
• 1/2 cup boiling water
• 1 large onion, peeled and roughly chopped
• 3-inch generous knob of ginger, peeled roughly chopped
• 6 cloves garlic, peeled
• 1 Thai green chile, stem removed
• 1 tablespoon hot red chile (such as arbol), ground
• 1 teaspoon sweet paprika
• 4 tablespoons oil, divided (preferably coconut oil, though vegetable or olive would do fine)
• 2 teaspoons brown mustard seed
• 8 curry leaves
• 1/2 teaspoon asafoetida
• 14 ounces thick coconut milk or coconut cream (see note)
• 1 pound cleaned, shelled shrimp
• 1 tablespoon raw sugar, or to taste
• Lime and cilantro for garnish