Shrimp Curry, Goan Style

• 1/3 lb large shrimp, peeled and deveined
• kosher salt
• ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup canola oil
• 1 chili pepper, seeded and chopped
• 3 inches fresh ginger, peeled and minced
• 1 medium red onion, finely chopped
• 2 garlic cloves, peeled and chopped
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 3 cups canned chopped tomatoes with juice
• 1/2 teaspoon curry powder
• 1 1/2 cups coconut milk
• 1 cup chopped fresh cilantro

1. Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
2. In a deep skillet or saute pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and saute until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and saute until fragrant, about 1 minute.
3. Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
4. Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.

shrimp, kosher salt, ground black pepper, cayenne pepper, canola oil, chili pepper, ginger, red onion, garlic, ground coriander, turmeric, tomatoes, curry powder, coconut milk, fresh cilantro

Taken from www.food.com/recipe/shrimp-curry-goan-style-290493 (may not work)