I let the shrimp for this recipe steep in spices for a bit, starting with a combination of salt and pepper, turmeric, cumin and coriander, and adding chilies and sweet-sour tamarind paste.
Mushrooms, a natural pairing, also played a part. You can use whatever cultivated varieties you can find, whether button-type brown or white ones, pale gray or golden oyster mushrooms.
To put it all together, I used coconut oil and coconut milk.
My Indian grocery had fresh curry leaves, so I added those to the pan, but the dish is fine without them. Mint and cilantro and lime wedges decorated the platter.
Coconut shrimp curry with mushrooms
Yield: 4 servings