Goan-Style Shrimp Curry

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The marinade:

2 tablespoons lemon juice

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

The sauce:

1/4 cup canola oil

24 fresh curry leaves

4 dried red chiles

1 teaspoon freshly ground black pepper

3 inch piece fresh ginger, peeled and minced

1 medium red onion, finely chopped

1 tablespoon kosher salt

2 garlic cloves, peeled and chopped

2 teaspoons ground coriander

1/2 teaspoon turmeric

2 cups peeled and chopped tomatoes (canned OK)

1 teaspoon sambar (see Note)

1 1/2 cups coconut milk

1 cup chopped fresh cilantro

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