For the Spice Blend:
1 teaspoon coriander seed
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon cloves
1/4 teaspoon whole mustard seeds
3 to 4 coriander pods
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric

For the Curry:
2 tablespoons vegetable oil
6 serrano chiles, stemmed and sliced lengthwise
5 garlic cloves, finely chopped (about 5 teaspoons)
1 tablespoon peeled ginger, minced
1 medium onion, chopped (about 1 cup)
Kosher salt
1 (14.5 ounce) can coconut milk
1 cup plain yogurt
1 cup homemade or store-bought low sodium chicken broth
2 pounds raw shrimp, peeled and deveined
1/2 cup chopped fresh tomatoes
2 bay leaves
1/4 cup minced fresh cilantro
3 cups cooked white rice