Shrimp Curry, Goan Style

adapted from today's NY Times.

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 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

Directions

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 sauté 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 sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté 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.