Goan-Style Shrimp Curry

• Marinade:

• 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

• Sauce:

• 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

To make the marinade, place the lemon juice, kosher salt, ground peppercorns, and cayenne pepper in a gallon-size resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.

Set 1/2 cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick 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 bottom of the pot, for 1 minute. Increase the heat to medium-high and simmer for 5 minutes, stirring often. Stir in the Sambhaar or curry powder and cook for 1 minute, and then pour in the coconut milk and 1/2 cup of water. Bring to a boil and add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in cilantro and serve.