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Coconut-Curried Shrimp with Bara

Ingredients

• Bara
• Vegetable oil, for oiling and frying
• 1½ cups all-purpose flour (about 6⅜ ounce)
• 1 tablespoon granulated sugar
• 1 teaspoon active dry yeast (from 1 [¼-ounce] envelope)
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon ground white pepper
• ⅔ cup warm water (about 100°F)
• Scotch Bonnet Hot Sauce
• 2 medium-size fresh Scotch bonnet chiles or fresh habanero chiles (about ¼ ounce), stemmed (unseeded)
• ½ cup white balsamic vinegar or apple cider vinegar
• 1 teaspoon granulated sugar
• ¼ teaspoon kosher salt
• Coconut Shrimp Curry
• 3 tablespoons vegetable oil
• 2 small yellow onions, finely chopped (about 2¾ cups)
• 1 medium-size green bell pepper, finely chopped (about 1 cup)
• 5 small scallions, thinly sliced (about ½ cup), plus more for garnish
• 3 tablespoons fresh thyme leaves
• 3 tablespoons curry powder
• 4 medium garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 3½ cups lower-sodium chicken broth
• 1 (14-ounce) can unsweetened coconut milk, well shaken and stirred
• 2 teaspoons kosher salt, divided, plus more to taste
• 1½ pounds peeled and deveined tail-on raw extra-large shrimp

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