Goan (Shrimp) Curry

By popular demand. This is adapted from a pretty basic recipe from the New York Times a few years back--we veggied it up with the additions of eggplant and red bell pepper.

Goan-Style Shrimp Curry
1 pound large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup canola oil
4 dried red chilies--this time around we used 2 fresh serranos, minced
1 3-inch piece ginger, peeled and minced
1 medium onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
2 red bell peppers, sliced
1/2 -1 pound thai eggplants
about a cup of fried tofu
3 cups canned chopped tomatoes, with juice
1 teaspoon curry powder
1 can coconut milk
1 cup chopped fresh cilantro.

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. Add bell pepper, eggplant and tofu and sauté until edges of eggplant begin to brown.

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.