Quick Goan Prawn Curry

Step 1

Slice the onion lengthwise from root to tip into thin half-moons about 1/4 inch thick, then chop each half-moon crosswise into 1/4-inch pieces.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice — about pencil-tip dots.

Step 3

Peel the ginger with a small spoon, then mince it the same size as the garlic.

Step 4

Pour 1 tablespoon olive oil into a large skillet and set the heat to medium-high until the oil shimmers and slides quickly when you tilt the pan.

Step 5

Add the chopped onion and cook, stirring once every 30 seconds, until the edges turn golden and the smell becomes sweet, about 4 minutes.

Step 6

Stir in the minced garlic and ginger, then stir in the curry powder and cook, stirring constantly, until the mixture smells strongly fragrant, about 45 seconds.

Step 7

Pour in the entire can of coconut milk and stir until the mixture is smooth and no curry powder bits remain visible.

Step 8

Slide the shrimp into the coconut sauce and stir gently to coat each shrimp, then reduce the heat to medium.

Step 9

Simmer, stirring occasionally, until the shrimp turn bright pink and curl into a C shape, about 5 to 6 minutes.

Step 10

Taste a spoonful and sprinkle in salt and pepper until the flavor tastes bright and satisfying to you.