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 |
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 |