Note: This drawing is now closed. Have you seen Anjum Anand's show on Cooking Channel yet? It originally aired in the U.K. on BBC, and I was lucky to be able to import and publish one of her cookbooks here in the U.S. That means besides a little Americanization, I didn't edit the book myself, but I'm still really proud of it. Don't take my word for it. Epicurious just announced their choices for the six best cookbooks of 2010, and Anjum's New Indian made the short list.Now that the weather has cooled off, I figured it was a good time to try my hand at a few of the recipes. I stopped by my local Indian shops to stock up on spices -- a lot of spices.Like many Indian recipes, this one starts off by cooking spices like cardamom pods, cloves and cinnamon sticks in oil. Then you add chopped onion. It calls for making a paste of ginger and garlic from scratch, but if you do a lot of Indian cooking, you might have some jarred ginger-garlic paste, which would probably work well here.Then it's time for more spices -- turmeric, ground coriander, and salt. I love how that looks.Fortunately I was still able to get some decent-looking tomatoes in the market. You add those with a whole green chile or two. One problem -- I couldn't find fresh curry leaves, and so I was a little worried the dish might not turn out right.After the whole mixture has had some time to cook, you add coconut milk and water, and that's when this dish gets really interesting.In goes a pound of peeled shrimp. A finishing touch is some tamarind paste, added after you take the pan off the heat.The result... just about the most amazing curry dish I've ever tasted. Jen joked she was licking the bowl clean, it's that good. The book is packed with amazing recipes, but this one might be worth the price alone. If you want to test a few out, you can try some of the recipes posted on Amazon. Then let me know what you think. And if you're still reading, U.S. residents who post a comment will be entered into a drawing for a free copy of the book!