Shrimp Curry, Goan Style - cooking recipe

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

Preparation

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.
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.
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.
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.