Goan-Style Shrimp Curry | James Beard Foundation

Ingredients

• 2 tablespoons lemon juice, from about 1/2 lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground peppercorns
• 1/4 teaspoon cayenne pepper
• 1 pound large or extra-large shrimp, peeled and deveined
• 1 cup water
• 1/4 cup canola oil
• 24 curry leaves, roughly torn (optional)
• 4 dried red chiles
• 1 teaspoon ground peppercorns
• 3-inch piece ginger, peeled and minced
• 1 medium red onion, finely chopped
• 1 tablespoon plus 1 teaspoon kosher salt
• 2 cloves garlic, peeled and chopped
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 2 cups canned chopped tomatoes
• 1 teaspoon Sambhaar or 1/2 teaspoon curry powder
• 1 1/2 cups coconut milk
• 1 cup chopped fresh cilantro