Shrimp Curry

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1/2 cup olive oil

2 tbsp curry powder

2 tsp minced garlic

1/2 tsp salt

3 turns freshly ground black pepper

1 tsp black mustard seed

1 cup finely-chopped onion

1/2 cup chopped poblano pepper

1 tsp ground turmeric

1 tbsp ground coriander

5 tbsp canola or neutral vegetable oil

1 cup julienned carrots

1 cup green bell peppers

1 cup sliced okra

1 cup diced eggplant

1 cup peeled, seeded, diced tomatoes (tomato concassè)

1/2 lb shrimp, peeled and deveined

1/4 cup shredded unsweetened coconut

1 tsp salt

2/3 cup plain yogurt

2 tbsp butter, melted

2 tbsp chopped parsley, for garnish

2 tbsp Curry oil for garnish

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