Cauliflower and Shrimp Caldin

Ingredients

• 6 servings rice steamed
• 2.5 pounds cauliflower cut into 1-inch-wide florets
• 1 tablespoon apple cider vinegar 
• 1  coconut or (without any cracks and containing liquid)
• 1 tablespoon cumin seeds 
• 3  garlic clove 
• 1 small onion halved lengthwise thinly sliced lengthwise
• 4 inch to 5 chilies fresh red halved lengthwise
• 1.5 teaspoons salt 
• 0.5 pound shrimp deveined peeled per pound), , leaving tail and first segent of shell intact, and
• 1 inch tamarind 
• 1 teaspoon turmeric 
• 13 ounce coconut milk unsweetened canned (preferably Chaokoh brand)
• 1 tablespoon vegetable oil 
• 2.5 cups water 

Equipment

• bowl
• oven
• knife
• pot
• sieve
• blender
• ziploc bags
• peeler
• metal skewers
• cleaver

Directions

1. Put oven rack in middle position and preheat oven to 400°F.
2. Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid.
3. Bake coconut 15 minutes.
4. Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head screwdriver.
5. Remove brown membrane with a sharp paring knife or vegetable peeler.
6. Coarsely chop one third of coconut (reserve remainder for another use) and finely grind in a blender. Measure out 1/2 cup ground coconut (reserve remainder for another use) and purée with garlic, half of onion, and 1/2 cup water in blender until a paste forms.
7. Cook remaining onion in oil in a wide 4- to 5-quart heavy pot over moderate heat, stirring, until softened, about 5 minutes.
8. Add coconut paste, cumin, turmeric, and chile and cook at a bare simmer (do not let boil), stirring, 3 minutes. Stir in 2 cups water and cook at a bare simmer (do not let boil), uncovered, 15 minutes.
9. Add cauliflower and cook at a bare simmer (do not let boil), uncovered, stirring occasionally, until just tender, 15 to 20 minutes.
10. While cauliflower cooks, toss shrimp with 1/2 teaspoon salt in a small bowl. Gently mash tamarind pulp with remaining 2 tablespoons water in another small bowl until pulp is softened. Force pulp through a sieve into a bowl, discarding seeds and thick fibers.
11. Pat shrimp dry and stir into cauliflower along with tamarind, canned coconut milk, and vinegar. Bring to a bare simmer (do not let boil) and cook until shrimp are just cooked through, about 3 minutes. Stir in remaining teaspoon salt.
12. *Available at Indian markets and Kalustyan's (800-352-3451; kalustyans.com).
13. ·Coconut can be baked and flesh removed 1 day ahead and chilled in a sealed plastic bag.