Spicy Shrimp Vindaloo with Coconut Rice

**Prepare the Vindaloo Paste:** Soak the dried red chilies in warm water for 15-20 minutes to soften. Drain, then add to a blender or food processor along with the red onion, garlic, ginger, cumin seeds, coriander seeds, turmeric powder, black peppercorns, cinnamon stick, cloves, brown sugar, red wine vinegar, and a little water. Blend to a smooth paste. Add more water if needed to achieve a smooth consistency.

**Cook the Shrimp:** Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the vindaloo paste and cook for 5-7 minutes, stirring frequently, until fragrant and the oil starts to separate.

Add the shrimp to the skillet and toss to coat well with the vindaloo paste. Cook for 3-5 minutes, or until the shrimp are pink and cooked through.

Add water to the skillet. Bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the sauce has thickened slightly. Season with salt to taste.

**Prepare the Coconut Rice:** Rinse the basmati rice under cold water until the water runs clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Alternatively, use a rice cooker.

Fluff the coconut rice with a fork and serve hot alongside the spicy shrimp vindaloo. Garnish with fresh cilantro.