Shrimp Curry (Jhinga Kari)

Shrimp Curry (Jhinga Kari)

1 lb (450 g) jumbo shrimp, peeled and deveined
1 Tbs (15 ml) cider vinegar
1 tsp (5 ml) salt
4 Tbs (60 ml) vegetable oil
1 medium onion, finely chopped
1 Tbs (15 ml) finely chopped ginger
2-3 cloves garlic, finely chopped
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) ground cumin
Cayenne pepper to taste (optional)
Freshly ground black pepper to taste
1 cups (250 ml) unsweetened coconut milk
Chopped cilantro (coriander leaves) for garnish

Combine the shrimp, vinegar, and salt in a bowl and marinate at
room temperature for about 20 minutes. Heat the oil in a large
heavy skillet over high heat until it is very hot. Saute the onion,
ginger, and garlic until lightly browned, about 5 minutes. Add the
turmeric, cumin, cayenne, and pepper and cook, stirring constantly,
for 1 minute. Add the shrimp along with the marinade and cook,
stirring frequently, until the shrimp are pink, about 1 minute. Add
the coconut milk and bring to a boil, stirring constantly. Reduce
the heat and simmer covered for until the shrimp are firm, about
3 minutes. Serve garnished with chopped cilantro. Serves 4 to 6.