Shrimp Curry

Grate the coconut. Take out thick juice and leave it aside. When the thin juice is removed, saffron, cumin, coriander and garlic are added.
Peel the shrimp, put a bit of salt and stay for like 10 minutes. Cut the onion in a half moon and sauté it in oil with a pinch of sugar and a pinch of salt.
As soon as the onion turns blonde, add the ground chili paste and mix well with a wooden spoon.
When the chilli is toasted, pour the juice thinly and let it cook well and thicken but not too much.
Wash the shrimp very well and drain. When the curry has already thickened a little, add the shrimp. As soon as the shrimp is cooked, pour the water of tamarind or vinegar and let it rise two times.
Finally, pour in the thick juice and one or two green chili peppers cut into length and bilimbims also cut into length or mango solans. It boils well.
Then cook over low heat until the oil comes to the surface. If you want more spicy, add more ground chili in a little curry, add to the rest and let it boil.
The curry is always cooked in an open pan and is better if the pan is made of clay.