ANITA'S GOAN-STYLE SHRIMP CURRY

ANITA'S GOAN-STYLE SHRIMP CURRY image

Yield 5

Number Of Ingredients 23

Marinade:
1/2 tsp. kosher salt
1/4 tsp. ground peppercorns
1/4 tsp. cayenne pepper
2 TBSP lemon juice (from about 1/2 lemon)
Shrimp 1 pound large or extra-large shrimp, peeled deveined.
SAUCE:
1 Cup water
1/4 Cup canola oil
24 curry leaves, roughly torn (optional)
4 dried red chiles
1 tsp. ground peppercorns
3-inch piece ginger, peeled and minced
1 medium red onion, finely chopped
1 TBSP plus 1 tsp. kosher salt
2 garlic cloves, peeled and chopped
2 tsp. ground coriander
1/2 tsp. turmeric
2 Cups
canned and chopped tomatoes
1 tsp. Sambhaar spice blend or 1/2 tsp. curry powder
1 1/2 Cups coconut milk
1 Cup chopped fresh cilantro

Steps:

To make marinade, place all of the ingredients in gallon-sized resealable plastic bag. Add shrimp, toss to coat and refrigerate. Set 1/2 cup of water next to the stove top. Heat the oil with the curry leaves (if using) and chiles in a medium pot over mdium-high heat until the curry leaves start to sizzle, 1 to 2 min. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion and salt. Cook, stirring often, until the onion is browned, about 8 min., sprinkling with water and stirring whenever the onion and ginger begin sticking to the bottom of the pot. Add the garlic, coriander and turmeric, and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and the bottom of the pot, for 1 min. Increase the heat to medium-high and simmer for 5 min., stirring often. Stir in the Sambhaar or curry powder and cook for 1 minute,& then pour in the coconut milk and remaining 1/2 cup of water. Bring to boil and add the shrimp and any accumulated juices. Bring to simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in the cilantro and serve.