Shrimp Curry

Serves 4

1 teaspoon black mustard seed
1 cup finely-chopped onion
1/2 cup chopped poblano pepper
1 teaspoon ground turmeric
1 tablespoon ground coriander
5 tablespoons canola or neutral vegetable oil
1 cup each julienned carrots and green bell pepper
1 cup each sliced okra and diced eggplant
1 cup peeled, seeded, diced tomatoes (tomato concasse)
1/2 pound shrimp, peeled and deveined
1/4 cup shredded unsweetened coconut
1 teaspoon salt
2/3 cup plain yogurt
2 tablespoons butter, melted
2 tablespoons chopped parsley, for garnish
Curry oil, for garnish

Curry paste (and Curry Oil):
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
2 teaspoons ground cloves
1 teaspoon tumeric
2-inch piece ginger, peeled and chopped
1/3 cup white vinegar

Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and saute 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with curry oil.
Curry paste (and Curry Oil):
In a spice or coffee mill, grind spices and ginger until very finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste. To make curry oil, mix half of paste with 1 cup vegetable oil.