6 gr Madras curry powder (spices, mustard, salt, garlic, onion, turmeric, thyme, salt, black pepper, ginger)
Start the vegetables :
In a large, high-sided pan, heat a drizzle of oil on medium. Add the garlic, gingerandcurry paste. Cook, stirring frequently, 1 to 2 minutes, until the curry paste is toasted and fragrant. Add the cauliflower, carrots, coconut milk (shaking the can before opening) and 1 cup of water (double for 4 portions). Simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is fork tender.
Mise en place
While the vegetables cook, cut the lime into wedges. Roughly chop the cilantro leaves and stems.
Cook the shrimp
In a large pan (nonstick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with the spice blend and S&P. Add the shrimp* in a single, even layer and cook, 2 to 3 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot. Reserve the pan.
Finish the vegetables
To the pan of vegetables, add the raisins and juice of 2 lime wedges. Cook, stirring frequently, 1 to 2 minutes, until incorporated; season with S&P to taste.
Plate your dish
Divide the curried vegetables between your plates. Top with the seared shrimp and garnish with the cilantro and remaining lime wedges.
