Tamarind Prawn Curry

Ingredients

• 2½ cup (5½ oz) coriander seeds
• ¾ cup (2½ oz) cumin seeds
• 15 whole cinnamon sticks (1¾ oz.)
• ⅓ cup (1½ oz.) fennel seeds
• 2 Tbsp. plus 1 tsp. (1 oz.) green cardamom seeds
• 2 Tbsp. plus 1 tsp. (½ oz) fenugreek seeds
• 1 Tbsp. (¼ oz.) black mustard seeds
• 1 Tbsp. (⅛ oz.) cloves
• 14 oz. jumbo shrimp, head and shell on
• ½ tsp. ground turmeric
• 1 tsp. flaky sea salt, divided, plus more
• 2 Tbsp. coconut oil
• ¼ tsp. fenugreek seeds
• 8–10 fresh curry leaves
• One 1-in. cinnamon stick
• 8 Thai shallots or 4 medium shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbsp. plus 1½ tsp. unroasted curry powder
• 1½ tsp. Kashmiri chile powder
• 1 tsp. ground coriander
• 1 medium vine-ripe tomato (3½ oz.), finely chopped
• ⅔ cup coconut milk
• ¼ cup strained tamarind extract
• 1 tsp. sugar, plus more
• 1 Indian green finger chile, halved lengthways (optional)
• 3 Tbsp. coconut oil
• 6–8 whole curry leaves
• 3–4 dried Sri Lankan chiles
• 2 garlic cloves, thinly sliced

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