Supurb gentle but flavorful curry. It should have plenty of liquid to act as a sauce for the rice. Use your best quality long grain rice (pref. aged Basmati).
[Index]

Prep
1. Chop TAMARIND course and soak in 2/3 cup hot water for at least 1/2 hour. Strain out and discard the solids (or squeeze Lemon Juice if not using Tamarind, note-1).
2. Make your COCONUT MILK, or more likely, open the can.
3. Shell and de-vein SHRIMP.
4. Halve ONION lengthwise (quarter if very large), and slice thin crosswise.
5. Chop GARLIC, GINGER and CHILI fine, grind CORIANDER, MUSTARD and CUMIN, mix all with GARAM MASALA and grind to a paste, adding 1 T of water to make it easier.

Run
6. Heat OIL in a sauté pan and sauté BAY LEAVES and Onion until onion is trnslucent.
7. Stir Spice Paste and sauté gently until it starts to dry and onion threatens to color.
8. Stir in Coconut Milk and simmer gently for 15 minutes. Add water to achieve your desired consistency (should be pretty thin for serving with rice). You can start your RICE here.
9. Stir in the Shrimp, bring back to a simmer and simmer gently for 5 minutes or until shrimp are done. Check liquid.
10. Stir in Tamarind and SALT to taste.
11. Serve with plenty of your best long grain rice.