Shrimp Curry Quick

1  pound medium shrimp, peeled and deveined
 Salt and pepper
1  teaspoon grated ginger
1  teaspoon grated garlic
1  teaspoon turmeric
1/2  teaspoon coriander seeds, toasted and ground
1/2  teaspoon cumin seeds, toasted and ground
1  tablespoon tamarind paste
1  serrano chile, finely diced
 Pinch of cayenne
2  tablespoons coconut oil
 A few fresh curry leaves (optional)
6  ounces mushrooms, chopped
2  cups coconut milk, fresh or canned
 A few mint leaves and cilantro leaves, for garnish
 Lime wedges, for garnish

Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 10 minutes.

Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.

Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.